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    Dark Chocolate Caramel Panna Cotta

      Servings:   12 servings

    Ingredients
    • 14 cup whipping cream
      14 cup unsalted butter
      13 cup packed brown sugar
      1 tablespoon light-color corn syrup
      12 teaspoon vanilla extract
      1-12 tablespoons water
      1 teaspoon unflavored gelatin
      1 cup whipping cream
      14 cup granulated sugar
      1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
      13 cup sour cream
      14 cup whipping cream
      1 tablespoon powdered sugar
      3 Ghirardelli Milk & Caramel SQUARES™chocolates, cut into pieces* (optional)

    Directions
    1. For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup.
    2. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 additional minutes. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture.
    3. Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
    4. For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar.
    5. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat.
    6. Add softened gelatin; stir until it dissolves. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
    7. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream.
    8. Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture.
    9. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes.
    10. Spoon on or pour in the remaining chocolate mixture.
    11. Chill for at least 30 minutes.
    12. In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl).
    13. To serve, top each panna cotta with a dollop of whipped cream, and, if desired, a piece of Ghirardelli Milk & Caramel SQUARES Chocolate.

    Tip: For easier cutting, place Ghirardelli Milk & Caramel SQUARES Chocolate in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.


    Prep: 30 minutes
    Chill: 1 hour