I love pana cotta. I could probably eat it every night if no one stopped me… 🙂
I decided to make a version I haven’t tried before using dark and white chocolate and then add some strong coffee as an extra flavor.
The result was yummy!
Chocoffee Pana Cotta
Difficulty: EasyServings
6
servingsPrep time
15
minutesTotal time
3
hours25
minutesA chocolate pana cotta with a hint of coffee
Ingredients
5 dl whipping cream (35-40% fat)
2 gelatin leaves
3 teaspoons vanilla sugar (or a pinch of vanilla extract) (optional)
100g dark chocolate 70%
100g white chocolate
1 tablespoon strong coffee
Directions
- Soak the gelatin leaves in a bowl with water.
- Heat the cream slowly in a saucepan and add vanilla sugar. Make sure to stir it while it heats up.
- When it’s heated up, add the chocolate and keep stirring until it is all dissolved.
- Add a tablespoon of dark coffee for some taste.
- Take out the gelatin leaves from the bowl and add to the saucepan. Keep stirring until it’s almost cooking.
- Pour into cups or small glasses, put plastic film over them and put then in the fridge to cool for at least 2-3 hours.
- Serve with some blueberries on top or bits of chocolate!
Notes
- You should be able to skip both the vanilla sugar/extract and the coffee if needed.