Chocolate - Orange Panna Cotta Recipe
A friend and I were recently chatting about easy to make desserts. Of course I immediately thought of panna cotta. She asked if I make a chocolate version and I admitted that I have not. Until today! This is why I love panna cotta, it is so easy to flavor. Over Easter, I made this lemony version. Today it was a dark chocolate garnished with candied orange rind. Orange and dark chocolate are a tried and true combination.
- 3 cups heavy cream
- 3 cups whole milk
- 10 oz. bag mini semi-sweet chocolate chips (I used Ghirardelli)
- 1/2 cup sugar
- 3 packets unflavored gelatin (6 teaspoons)
- 1 teaspoon vanilla
Place cream and milk into heavy saucepan. Sprinkle packets of gelatin over cream/milk mixture and allow to sit for about five minutes.
Turn heat to medium low and stir for a minute to melt in the gelatin. Add sugar and stir gently to dissolve. Just as steam begins to present, remove from heat and add vanilla and chocolate chips. Allow to sit off heat for five minutes and whisk to incorporate melted chocolate.
Pour into tin molds or small cups. Makes approximately 12 four ounce servings.
Candied Orange Peels
- Two navel oranges
- 1 cup sugar
- 1 cup water (1/2 cup reserved)
Cut large strips off orange rind. Using a sharp paring knife, cut white pith from back of peel. Then cut into narrow strips. Place in small saucepan and mix with sugar and 1/2 cup water. Bring to simmer and cook for approximately 15 minutes or until no water remains. Immediately add remaining water to dilute and cool. Let soak for approximately five minutes. This will keep the peel from becoming hard. Remove water and allow to dry on a paper towel lined plate. Dust with granulated sugar if desired.