Joanne Weir Follow @ChefJoanneWeir

Panna Cotta with Warm Bitter Chocolate Sauce

Panna Cotta with Warm Bitter Chocolate Sauce

Serves 6


2 tablespoons cold water
1 3/4 teaspoons granulated unflavored gelatin
1 1/2 cups heavy cream
1/2 cup milk
4 tablespoons sugar
Pinch salt
Bitter Chocolate Sauce


Place the water in a small bowl. Sprinkle the gelatin over the water and set aside until the gelatin is softened, 5 minutes.  Place the cream, milk, sugar and salt in a saucepan.   Bring to a boil over high heat, reduce to medium and boil for 1 minute, stirring constantly.  Watch closely so it doesn't boil over.  Remove from the heat and whisk in the gelatin mixture until dissolved.  Pour into 6  5-ounce ramekins and chill in the refrigerator 3 hours.

Just before serving, run a small knife around the edges of the ramekins.  Dip the panna cotta molds in boiling water just until loosened.  Turn the molds onto serving plates and spoon the bitter chocolate sauce over the top and around the edges.