Chocolate Panna Cotta with Espresso Syrup 🇮🇹

 

Next time when you make yourself an espresso coffee, make half a cup extra to create this luxurious Italian dessert of cooked cream infused with dark chocolate, thickened with gelatine and topped with a sweet caffeinated syrup.  For that special occasion, birthday, anniversary, Valentine's Day, Christmas, or just to indulge yourself, don't go pass these little wobbly delights.  If you haven't got the dariole moulds, or if having to tip these delicate things out of the moulds onto plates worries you a little, they can be presented beautifully in dessert glasses.   You will love their smooth, velvety texture with every spoonful.  The espresso syrup gives them the crowning glory.  The tartness of fresh strawberries perfectly offsets the richness of the cream.  

Makes 8

INGREDIENTS

• 600ml / 20 fl oz thickened cream
• 1 cup milk
• 2 tablespoons caster sugar
• 100g / 3½oz  dark chocolate chips
• 1 tablespoon gelatine powder
• 1 teaspoon vegetable oil or butter, for greasing the moulds
• 200g / 7oz fresh strawberries, hulled and halved, to serve

Espresso syrup:

• ½ cup espresso coffee
• ¼ cup brown sugar
• 1 teaspoon vanilla bean paste or extract

METHOD

1. Grease 8 x ½ cup capacity dariole moulds.  Arrange them on a tray.
2. In a medium saucepan, combine cream, milk and sugar over medium heat.  Bring to a simmer.  Remove from heat and add the chocolate.  Stir until the chocolate melts completely and the mixture is smooth.
3. In a small bowl, place the gelatine powder.  Add 2 tablespoons of boiling water and stir  with a fork until the gelatine completely dissolves.  Add to the warm chocolate mixture and stir to combine.  Let it cool slightly.
4. Transfer the chocolate mixture into a jug, then pour into the prepared moulds on the tray, dividing up evenly.  Cover the moulds with plastic wrap.  Place in the fridge for 6 hours or until set.
5. Make the syrup by combining the expresso coffee, brown sugar and vanilla in a small saucepan.  Cook under low heat, stirring, for 1-2 minutes until the sugar dissolves.  Increase heat to medium and bring to a simmer for 5 minutes or until the syrup thickens.  Set aside to cool completely.
6. When the panna cottas are set, turn them out onto serving plates by first running a knife along the edge to break the seal.  Drizzle over with the espresso syrup and serve with strawberries. 

Source (with adaptations): taste.com.au