Chocolate panna cotta is an easy and elegant summer dessert. The rich and decadent dark chocolate combines with tropical and exotic flavors unlocked by coconut. The light and luscious chocolate panna cotta is a refreshing way to end the perfect meal accompanied by wine.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
8
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Ingredients
For the Panna Cotta
- 3 cups coconut milk
- 9 tablespoons semolina fine ground
- 1 tablespoon brown sugar
- 3 tablespoons almond flour
For the dark chocolate and coconut ganache
- 150 grams dark chocolate chips or chopped into chunks
- 3 tablespoons coconut butter melted
- 3 tablespoons coconut milk
- 3 tablespoons coconut shredded
Ingredients
For the Panna Cotta
For the dark chocolate and coconut ganache
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Instructions
- Pour the milk, plus the sugar to a small pan. Set on medium heat. Stir to dissolve sugar.
- Bring the milk to boil and lower the heat. Sprinkle in the semolina and continue stirring until the mixture starts to swell and bubble. Stir in the flour and then using a wooden spoon, whisk well to remove any lumps because it thickens quite fast. Remove from heat.
- Pour the cream inside a pyrex or a metallic dish and let cool.
- When the cream has cooled completely, start preparing the ganache. Use the Bain-Marie method: Put the chocolate, coconut butter and milk into a large heatproof bowl. Place the heatproof bowl over a saucepan of simmering water and gently stir the mixture until melted and smooth.
- Pour the ganache over the cream, using a spatula to spread evenly. When the ganache has cooled, garnish with shredded coconut.
- Cool it completely, and then refrigerate it to set.
Recipe Notes
Notes
Chocolate panna cotta will keep in the refrigerator for up to a week.
Chocolate Panna Cotta