In Good Taste Recipe: Robert Hammond's Chocolate Panna Cotta

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Chocolate Panna Cotta

From the Recipe Files of Robert Hammond – The Kitchen at Honeyman Creek Farm

Yield: 8 servings

2 tablespoons cold water

1 ¼ teaspoon granulated unflavored gelatin

Place the cold water in a small stainless steel or glass bowl and sprinkle the gelatin over the surface of the water.

Set the bowl aside. The gelatin needs to soak at least five minutes to become fully hydrated.

6 ounces bittersweet chocolate, chopped

Place about one inch of water in a small sauce pan and heat until the water begins to steam. Turn off the heat from under the sauce pan. Place the chopped chocolate in a stainless steel or glass bowl and place the bowl over the steaming water. Stir the chocolate until it is completely melted. Remove the bowl and set aside.

7 fluid ounces heavy cream (3/4 cup + 2 tablespoons)

¼ cup sugar

1 1/3 cup sour cream

¼ cup mascarpone cheese (cream cheese may be substituted)

1 teaspoon instant espresso powder

Place the cream, sugar, sour cream, mascarpone and espresso powder in a stainless steel bowl or the top of a double boiler and whisk until smooth. Place the bowl over a pot of simmering water and heat the cream mixture until it is hot. Place the gelatin over another small pot of simmering water and stir until it has melted. Add the gelatin to the hot cream and mix to combine. Stir in the melted chocolate. Pour the chocolate cream into individual molds. Refrigerate overnight or place in the freezer for a couple of hours.

If desired serve with rum flavored whipped cream and grated bittersweet chocolate.

Note: For easy molds use cupcake tins lined with cupcake papers. Do not fill them completely full as this is a very rich dessert.

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