Why settle with one flavor when you can have two. Vanilla and chocolate panna cotta combined in a cup to make this classic Italian dessert and this recipe will make 6 cups of heavenly dessert that’s perfect for any dinner party or when you just hang around with friends and family and want to serve something special.
My husband came home a while back and told me that he just had the most amazing dessert ever, it was this chocolate and vanilla panna cotta. I made this recipe for him the other day and needless to say, this is his new favorite dessert.
If you want a little kick on this panna cotta, add a little rum or brandy to it, or add some fresh fruit on top, some ice cream will also work well. Also, don’t be afraid to top it with some sweet treats like honey or syrup.
Ingredients for Chocolate and Vanilla Panna Cotta
FOR THE VANILLA PANNA COTTA:
1 cup milk
1 cup heavy cream
1/4-ounce gelatin
1/5 cup cold water
1/4 cup sugar
1/2 teaspoon pure vanilla extract
FOR THE CHOCOLATE PANNA COTTA:
1 cup milk
1 cup heavy cream
1/5-ounce gelatin
1/8 cup cold water
4.23 oz dark chocolate
3 tablespoons sugar
How to Make Chocolate and Vanilla Panna Cotta
Make the vanilla panna cotta; whisk gelatin and water in a small bowl and set aside for 10-15 minutes. Heat the heavy cream, milk, and sugar in a medium saucepan over medium-low heat until the sugar has dissolved(do not boil). Turn off the heat, add vanilla extract and stir. Stir in the gelatin and whisk immediately until smooth and dissolved. Pass through a sieve. In a small container or a muffin tin, set the glasses on an angle. Place a small towel underneath to help stabilize the glasses. Pour the mixture and refrigerate for at least 4 hours.
Make the chocolate panna cotta; whisk gelatin and water in a small bowl and set aside for 10-15 minutes. Heat the heavy cream, milk, and sugar in a medium saucepan over medium-low heat until the sugar has dissolved(do not boil). Remove from the heat, add vanilla extract, chocolate and stir until chocolate is melted completely. Stir in the gelatin and immediately whisk until smooth and dissolved. Let cool 15-20 minutes then through a sieve, pour the chocolate-milk mixture into the glasses. Refrigerate for at least 4 hours. Serve and enjoy.
To see the original recipe that inspired this one, check out the recipe for Chocolate and Vanilla Panna Cotta found at The Cooking Foodie.
