Dark Chocolate Panna Cotta … simple pleasures of life
This Dark Chocolate Panna Cotta recipe post is somewhat special for me and I’ll just tell you why! Other than the dessert being drop dead delicious of course, the recipe share on my blog comes along as I struggle to feed my hungry blog. I’ve been traveling a bit of late, and sometimes things get too hectic. In the midst of all that the poor blog suffers.
There was a time where if we had broadband network issues, I’d throw a royal fit, mope for hours and nothing at all would get done. I wouldn’t even feel like shooting the dessert I created because what was the point anyway thoughts ran through my head. All that’s now history and it’s thankfully been that way for a while. Honestly, once you get used to a good or rather a great network, life seems SO EASY! Of course it’s not a great idea to get addicted to the net, but if your work revolves around it, you need certain comfort levels that are assured, and my Airtel 4G network does more than that!
Hmmm where do I begin? It’s to strange that when you begin thinking about how basics we take for granted make life so much better, it surprises you and how! Makes you think too! For something as simple as this blogpost, I wrote it up while sitting at the airport in Hyderabad a couple of nights ago. Just what I love about a dependable network. Transferred the images from my cell phone in seconds, and these are heavy files mind you. It was as easy as quick basic editing online, uploaded to the blog in seconds and I was good to go.
The speed is great. I’ve used this network forever, and it just seems to get better and better. There’s no way I am changing it. In Hyderabad, I enjoyed snappy Airtel 4G speed, uploading stories non stop to my Instagram handle.
And just a few days before Hyderabad, we visited Tanhau, a boutique resort in Ghweri, Uttarakhand. It was SO REMOTE that cell networks barely worked, yet even there I managed to download high res files from my wireless SD card to my cell, then shared them over wifi to stories on Instagram. A nice set of Tanhau Tales actually if you’d like to stop by and see the highlights on my Instagram handle!
Being connected all the time has made my life simple and my work stress-free, leaving me so much time where it matters. Anyone who depends on connectivity and networks will know what I mean.
I’ve made this recipe a couple of times already. It’s that good! Try it and tell me if you love it as much as I do! Why experiment when others have?
Food for thought? Choose your recipes wisely. And your mobile network too!
Dark Chocolate Panna Cotta
Ingredients
- 500 g single cream
- 2 1/2 tsp gelatin
- 125 ml whole milk
- 120 g brown sugar
- 150 g dark couverture chocolate 52%
Instructions
- Sprinkle the gelatin over the warm milk and leave to soften.
- Meanwhile, put the chocolate, cream and brown sugar into a heavy bottom pan, and simmer over gentle heat.
- Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
- Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
- Chill for at last 6-8 hours, better overnight.
- You could pour unsweetened single cream on top for a colour variation, and berries if you like. Finish with a dusting of chocolate shavings. That's optional
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
25 Comments
Greenshoots Photography
Love the photography; as rich and sumptuous as the dishes you are photographing.
Deeba @ PAB
You are too kind. Thank you so much!
tah
Hi, where can I buy couverture chocolate from and can you please suggest some brands
.
Deeba @ PAB
You can buy couverture chocolate online. I use Cocoakraft, Van Houten and Callebaut. I think Cocoakraft is available on Amazon
Horizons Mobile Apps
You have had very beautiful catchy images, very sharp and colorful. I love the way you have focused the main object in the close-ups.
techcheck12
Wonderful
Revati Nehru
Hi, these pictures are just super gorgeous… really inspiring!
I had a question please- I’ve been struggling with which brand of gelatin to use – do you use vegetarian or animal based gelatin and which brand? And do quantities vary with using veg/animal based gelatins?
Deeba @ PAB
I currently use one I got a standard brand from Sydney that’s always worked well for me. Yes quantities vary across brands and products. You might need to experiment a bit. nevertheless, panna cotta always tastes good!
Saranya Sankaran
Could I substitute Gelatin with agar agar??
Deeba @ PAB
Yes, I think you can but the setting strength might be different. You’ll need to experiment.
Puneetwinni
Thanks for sharing the delicious dessert like chocolate panna cotta..
This can be best to serve for any occasion.
Zahra
After pouring it into the desired glass do we need to add whipped cream or something on top, because I see there is something over the top of pannacotta.
Deeba @ PAB
I just poured unsweetened single cream on top for a colour variation. That’s optional. 🙂
Deeba @ PAB
I poured some unsweetened single cream over the top Zahra for a colour/taste variation. That’s optional.
Tina
Hi,
Your blogs are traditional recipes with delicious recipe. keep blogging.
Katharina
Dear Deeba – if I would like to add some whiskey to the dark chocolate panna cotta, how much should I add and at what stage please?
Thank you very much. Katharina
Deeba @ PAB
Hi Katharina, I think you could add about a 1/8 cup. Whisk it in after you take the cooked cream off the heat. Might need to add like a 1/4 tsp gelatin more, but experimenting will help.
Katharina
Thank you very much Deeba. Didn’t think of having to add more gelatin. 🙂 Will try it today for Father’s Day.
Regards, Katharina
Deeba @ PAB
Was just a thought actually since we’re tinkering with the proportion of liquid. Might or might not work. I think it might be best to set in wine glasses or something.
Anisha
Hi Mam.
The pictures are lovely.
I had a question. What do you mean by single cream? And which brand do you use?
Thanks for sharing such wonderful desserts?
Deeba @ PAB
Thank you so much Anisha. Any cream like Amul or Mother Dairy. These have a 20% fat content usually and don’t whip up.
Kanika Bawari
Hello Deeba Mam – Huge fan of your work 🙂 Where are the glasses from?
Regards,
Kanika
Deeba @ PAB
Thanks so much for your sweet words Kanika. These are #weck jars from the US
Samina
Is coconut milk not the main ingredient in a panna Cotta? Can we substitute the milk in this with coconut milk?
Deeba @ PAB
Yes you can. I would recommend making half recipe.