Recipe for Chocolate Espresso Panna Cotta


    Yield: 6 servings
    Preparation: 30 minutes plus chilling time


    Panna Cotta:
    1/2 cup water
    1 envelope powdered unflavored gelatin, about 2 1/2 tsp.
    3 cups heavy cream, divided
    6 ounces milk chocolate, finely chopped
    1 1/4 cups whole milk
    3 tbsp. light brown sugar
    4 tsp. instant espresso powder
    1 tsp. vanilla extract

    Unsweetened whipped cream grated milk chocolate.

    Have ready six glasses, coffee cups or other serving vessel. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.

    In large saucepan, bring 1 cup cream to boil over medium-high heat. Remove pan from heat and add chocolate, swirling pan to completely cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk mixture until smooth and well-blended.

    Combine remaining cream, milk, sugar and espresso powder in medium saucepan. Cook over medium-low heat, stirring occasionally, until sugar and espresso powder are dissolved. Raise heat to medium-high and bring to boil. Remove from heat and slowly pour hot cream mixture into chocolate mixture while whisking constantly, until well-blended. Whisk in softened gelatin and vanilla, until gelatin is completely melted.

    Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill glasses or cups. Refrigerate until set, loosely covered, about 6 hours.

    Garnish each dessert with whipped cream and a sprinkling of grated milk chocolate.