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Dark Chocolate Caramel Panna Cotta

Yield: Makes 12 servings
Prep 30 mins Chill 1 hr
Dark Chocolate Caramel Panna Cotta
  • 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
  • 1/4  cup  granulated sugar
  • 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)

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)
  • cal. (kcal) 272,
  • Fat, total (g) 22,
  • chol. (mg) 54,
  • sat. fat (g) 13,
  • carb. (g) 21,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 17,
  • pro. (g) 2,
  • vit. A (IU) 590,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 2,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 19,
  • Potassium (mg) 40,
  • calcium (mg) 32,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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