Hot Chocolate Panna Cotta for Two

Happy (almost) Valentine’s Day! I recently made a dinner that required 1 cup of heavy cream. This can be exciting, because it means I have 1 cup remaining in my pint container for something else….but what to make? You could double the original dinner recipe, but that wasn’t necessary. Also, many recipes require 2 cups of cream. In fact, this recipe originally did. But, the recipe (with 2 cups) would make more than we could eat before the panna cotta would start to be less yummy (according to Dorie). So, halving the recipe would be great! In general, it was easy, although some ingredient amounts got fudged a bit (haha). But, it is such a good recipe, that it didn’t even matter. It really does taste like cold hot chocolate, and the version I am sharing is perfect to whip up during a baby’s 30 minute nap, and then eat it with your husband when he comes home that night. You know, if you’re me. Otherwise, you could make it whenever you like, just know it needs a few hours to set.

If you’ve never had panna cotta before, this one tastes (to me) like a fluffy pudding. Almost like mousse, but a bit creamier and thicker. I decided to jazz it up a bit with some toppings. You can feel free to omit them, if you like.

 

I grated some chocolate….

Then pulled out this spread….

It was so.amazingly.good.

Directions for Hot Chocolate Panna Cotta for Two

Slightly adapted from Dorie Greenspan

• 1 cup heavy cream
• 1/4 cup milk
• 1 Tablespoon, plus 1 teaspoon sugar
• 1 Tablespoons cocoa powder
• Pinch salt
• 3 ounces bittersweet chocolate, chopped
• 1 teaspoon unflavored gelatin
• 1 Tablespoon, plus 1 teaspoon cold water
• Optional toppings: Reeses chocolate/peanut butter spread, chocolate shavings, etc.

Heat the cream, milk, sugar, cocoa powder, and salt in a small saucepan until just a simmer.

Remove from the heat. Meanwhile, melt the chocolate in a bowl and set aside.

Also, put the gelatin in a small bowl. Pour the cold water on top and let it sit for 3 minutes until it expands.

Then, heat it in the microwave for 20 seconds. It will become liquidy at this point.

Pour some of the hot cream mixture over the gelatin, whisking gently.

Then, pour the gelatin/cream mixture back into the saucepan. Whisk to blend.

Strain the hot cream mixture over the melted chocolate, then stir to blend it completely.

Strain it one more time before pouring it into 2 glasses or bowls. Refrigerate for at least 3 hours (can keep up to one day) before serving. When serving, feel free to add toppings.

Directions for Hot Chocolate Panna Cotta for Two (without pictures)

Slightly adapted from Dorie Greenspan

• 1 cup heavy cream
• 1/4 cup milk
• 1 Tablespoon, plus 1 teaspoon sugar
• 1 Tablespoons cocoa powder
• Pinch salt
• 3 ounces bittersweet chocolate, chopped
• 1 teaspoon unflavored gelatin
• 1 Tablespoon, plus 1 teaspoon cold water
• Optional toppings: Reeses chocolate/peanut butter spread, chocolate shavings, etc.

Heat the cream, milk, sugar, cocoa powder, and salt in a small saucepan until just a simmer. Remove from the heat. Meanwhile, melt the chocolate in a bowl and set aside. Also, put the gelatin in a small bowl. Pour the cold water on top and let it sit for 3 minutes until it expands. Then, heat it in the microwave for 20 seconds. It will become liquidy at this point.

Pour some of the hot cream mixture over the gelatin, whisking gently. Then, pour the gelatin/cream mixture back into the saucepan. Whisk to blend. Strain the hot cream mixture over the melted chocolate, then stir to blend it completely. Strain it one more time before pouring it into 2 glasses or bowls. Refrigerate for at least 3 hours (can keep up to one day) before serving. When serving, feel free to add toppings.