MILK CHOCOLATE PANNA COTTA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
- Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
- To serve, top with whipped cream and sprinkle with edible gold dust, if desired.
SILKY, CREAMY CHOCOLATE PANNA COTTA
Provided by Food Network
Categories dessert
Time 6h20m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
- Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
- Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
- Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
- To serve, top the panna cottas with whipped cream and chocolate shavings.
- Serve and enjoy!
CHOCOLATE HAZELNUT PANNA COTTA
Provided by Anne Burrell
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
- Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
- When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
MILK CHOCOLATE HAZELNUT PANNA COTTA
Steps:
- Whisk 1 1/4 tsp gelatin with 3 Tbsp cold water. Place 2 oz finely chopped bittersweet chocolate in a separate bowl. Bring cream to a gentle boil; Pour half over gelatin, whisk to combine and add 1/2 tsp vanilla. Pour remaining cream over chocolate and stir to melt. Combine two mixtures. Place 1 cup Nutella and 1/2 tsp Kosher salt in a mixing bowl, beat briefly with 1/3 of the cream mixture. Then beat in rest of mixture and 1 cup milk till thoroughly combined. Strain through fine-meshed strainer into 6 ramekins. Cover with plastic wrap and chill 6 hours or more. May garnish with chopped hazelnuts and/or whipped cream.
NUTELLA PANNA COTTA
Set with gelatin instead of egg yolks, panna cottas are lighter - and easier to prepare - than most puddings. This one owes its richness of flavor to a healthy dose of Nutella and bittersweet chocolate.
Provided by Melissa Clark
Categories quick, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
- In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.
- Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
- Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 41 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 219 milligrams, Sugar 36 grams
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HAZELNUT PANNA COTTA – THE TINY FAIRY
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Cuisine ItalianCategory DessertServings 6Estimated Reading Time 2 mins
- In a small bowl, add the milk and sprinkle the gelatin. Allow to stand for 5-7 minutes until the gelatin has softened.
- In a separate bowl, combine the hazelnut spread and chopped semisweet chocolate. Set aside.
- Pour heavy cream, sugar and salt into a saucepan and stir over medium heat until sugar dissolves and it begins to bubble. Add the milk and gelatin mixture. Whisking continuously, cook for another 5-7 minutes. Pour the cream mixture into the chocolate mixture and allow to steep for a few minutes, then whisk until smooth.
- Whisk in the vanilla extract and liquor until combined. Divide into six equal glasses or ramekins. Allow to cool slightly at room temperature. Cover in plastic wrap and refrigerate overnight.
CHOCOLATE HAZELNUT PANNA COTTA - HANDMADE IN THE …
From handmadeintheheartland.com
Cuisine ItalianTotal Time 55 minsCategory DessertsCalories 561 per serving
- For the Chocolate Hazelnut Layer: Pour 1/4 cup of AE Chocolate Hazelnut Milk in a bowl and pour the gelatin packet on top of it, set aside.
- In a medium sauce pan add all other ingredients: 1/4 cup milk, heavy whipping cream, brown sugar, vanilla & spread. Turn the heat up to medium and whisk as it heats up, the sugar will dissolve and spread should evenly disperse so the mixture is a nice even color and texture. Bring to a low boil and let cook for 5 minutes.
- Remove from heat and add in the milk and gelatin mixture. Whisk to combine. Pour into 8 silicone molds or glasses so they are half full. If your molds are smaller than a 1 cup capacity you will be filling more than 8. Make sure to only fill half way to have enough space for the chocolate layer.
- Place in fridge for at least 3-4 hours to set up. Wait to make the dark chocolate layer until this layer is set up and feels like jello to the touch.
CHOCOLATE HAZELNUT PANNA COTTA - COLEY COOKS
From coleycooks.com
Reviews 11Category DessertCuisine ItalianTotal Time 464674 hrs 31 mins
- Pour the water in a medium bowl, sprinkle the gelatin over top and stir to combine. In a medium saucepan, bring the heavy cream up to a boil and then remove from the heat. Add the chocolate and salt, then stir until the chocolate has completely melted. Pour the mixture over the gelatin and gently whisk until combined.
- Whisk in the hazelnut spread, hazelnut liqueur and milk, then set the mixture aside to cool slightly. Place about 1 heaping tablespoon of chopped chocolate hazelnut candies in the bottom of 6 ramekins or cups, then pour the mixture over.
- Cover the ramekins loosely with plastic wrap and place in the refrigerator for at least 6 hours (preferably overnight) to set. To serve, top with a dollop of whipped cream and chopped toasted hazelnuts.
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