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Dark Chocolate Caramel Panna Cotta
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Servings:
12 servings
Ingredients
1⁄4 cup whipping cream
1⁄4 cup unsalted butter
1⁄3 cup packed brown sugar
1 tablespoon light-color corn syrup
1⁄2 teaspoon vanilla extract
1-1⁄2 tablespoons water
1 teaspoon unflavored gelatin
1 cup whipping cream
1⁄4 cup granulated sugar
1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1⁄3 cup sour cream
1⁄4 cup whipping cream
1 tablespoon powdered sugar
3 Ghirardelli Milk & Caramel SQUARES™chocolates, cut into pieces* (optional)
Directions
- For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup.
- 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.
- Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
- For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar.
- Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat.
- Add softened gelatin; stir until it dissolves. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
- Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream.
- Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture.
- Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes.
- Spoon on or pour in the remaining chocolate mixture.
- Chill for at least 30 minutes.
- In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl).
- 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
