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Add a photoCreamy Chocolate panna cotta topped with blackberries
Ingredients
- (adapted from Epicurious)
- Canola Oil
- 1 Cup of Whole Milk
- 2 1/4 Teaspoon unflavored gelatin
- 2 Cups of Whipping Cream
- 1/2 Cup of Sugar
- 5 Ounces of Semisweet Chocolate chopped or morsels
- 1/2 Teaspoon of Vanilla Extract
Directions
- Brush the mold or custard cups with canola oil. I used I tin cake pan since I didn't have any glass. Glass would have been better
- Pour the milk into a bowl and than add the gelatin to soften.
- Pour the cream and sugar into a saucepan and cook over a medium-high heat while whisking until the sugar is dissolved. Bring to a boil
- Remove the pot from the heat and than add the chocolate. Mix well until it is fully melted.
- Slowly add the mixture to the milk with the gelatin and stir continually.
- Add the vanilla.
- Pour the mixture into a blender to fully incorporate but do not over mix. You may have to do this in batches. It took me about 3 batches.
- Pour into the prepared pans and chill for 24 hours.
- Top with Fresh Blackberries and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 245 | 71% |
| Total Fat 28.48g | 36% |
| Saturated Fat 17.62g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 39mg | 2% |
| Potassium 285mg | 8% |
| Total Carbs 26.98g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 19.35g | 13% |
| Protein 5.2g | 8% |
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