Dark Chocolate Caramel Panna Cotta

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  • Yields: Makes 12 servings
  • Prep: 30 mins
  • Chill: 1 hr
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Dark Chocolate Caramel Panna Cotta
Ingredients
1/4
cup whipping cream
1/4
cup unsalted butter
1/3
cup packed brown sugar
1
tablespoon light-color corn syrup
1/2
teaspoon vanilla extract
1 1/2
tablespoons water
1
teaspoon unflavored gelatin
1
cup whipping cream
1
cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1/3
cup sour cream
1/4
cup whipping cream
1
tablespoon powdered sugar
3
Ghirardelli Milk & Caramel SQUARES (TM) Chocolates, cut into pieces* (optional)
Directions
  1. For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 minutes more. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture.
  2. Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
  3. For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat. Add softened gelatin; stir until it dissolves. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream.
  4. Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes. Spoon on or pour in the remaining chocolate mixture. Chill for at least 30 minutes.
  5. In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). To serve, top each shot glass with a dollop of whipped cream, and, If desired, a piece of Ghirardelli Milk & Caramel SQUARES (TM) Chocolate.
From the Test Kitchen
*Tip:

For easier cutting, place Ghirardelli Dark & Raspberry SQUARES (TM) Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.

Nutrition Facts (Dark Chocolate Caramel Panna Cotta)
    Per serving:
  • 272 kcal cal.,
  • 22 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 54 mg chol.,
  • 19 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 17 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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