This is not the easiest dessert to make,though on paper there are only a few ingredients but it is exquisite!! Sometimes you just want to work that little bit harder to create an amazing treat. To go to that extra effort so you can casually say, "yeah, I just made some Chocolate Panna cotta for dessert" when your guests arrive. This would be the perfect end to a dinner party. Let's face it, what's an ending without chocolate! I love it when the kids are in bed and I can sit back and have a cup of tea and out comes the "good" chocolate.
When making this dessert I can't stress enough the accuracy you need with your measures/weights etc. Timing needs to be accurate as well but I will explain this in the recipe. Enjoy!
Place 4 cups of pouring cream, 3/4 cup icing sugar and 1 teaspoon of vanilla extract in a saucepan and bring to a low simmer. Stir occasionally until the liquid has reduced by a third. (approx 20 minutes) When you have nearly reached this point measure out 2 teaspoons of gelatine and place in a ceramic bowl. Add 1/4 cup water and put aside. Set the timer for 5 mins. When the cream mix has reduced by a third add 185g milk or dark couverture chocolate which has been chopped. Stir over the low heat until combined and smooth. meanwhile When the timer has gone off add the contents of the bowl to a small saucepan. Stirring over a low heat until gelatine is dissolved. (You'll find yourself stirring both the cream mix and the gelatine mix at the same time). When the gelatine has dissolved and the chocolate has been mixed in,add the gelatine to the chocolate mix and stir simmering for 1 minute.
Pour into 1/2 cup capacity moulds or ramekins (or cute little tea cups like I used) and refrigerate until firm (approx 6 hours)Serve on their own or with some fruit - depending on the season - right now I'd go with beurre bosc pears or maybe some kiwi fruit.
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