Chocolate Panna Cotta Recipe

How to make it

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• Prep time does not include overnight chilling
• Soften gelatin in water.
• Bring cream and vanilla to a boil.
• Remove from heat and allow to infuse.
• In a bowl whisk cocoa powder and sugar together.
• Remove vanilla bean from cream and discard.
• Bring cream back up to a boil and whisk in sugar/cocoa mixture.
• Continue to whisk at a full boil for 3 minutes.
• Remove from heat.
• Add gelatin to cream mixture, whisking to combine thoroughly.
• Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into 3 ounce ramekins or custard cups.
• Refrigerate for at least 4 hours or overnight.
• To unmold and serve, carefully dip bottom of each ramekin in a pan of hot water briefly.
• Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl.
• Wipe the outside of the mold dry and place on individual chilled serving plate (topside down).
• Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
• Serve with fresh berries.