Dark Chocolate Panna Cotta

Every celebration deserves a decadent finale. For the busy cook, chocolate panna cotta delivers an easy yet satisfying recipe for serving a crowd. But rather than reach for supermarket bags of chocolate chips, lend your dessert the deep rich flavor of Valrhona. Using grand cru dark baking chocolate at 70% will push the complex flavors of cacao to the forefront of your dish.

Gourmet Upgrade: Valrhona Grand Cru Dark Baking Chocolate Guanaja 70%

Tip: Prepare the night before for easy day-of service.

Wine Pairing: Noble Vines TheOne Black. Though sweet desserts don’t typically pair with bold red wines, this recipe employs a heavy percentage of dark chocolate. Thus, it reflects rather than contrasts, the black cherry and blackberry notes of the wine.

  • 2 tablespoons water for gelatin
  • 2 teaspoons powdered gelatin, unflavored
  • ¾ cup whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped
  • ½ teaspoon salt
  • 4 ½ ounces Valrhona Grand Cru Dark Baking Chocolate Guanaja 70%
  • 2 tablespoons plus 1 ½ teaspoon whipping cream

Place water in a small bowl, and sprinkle gelatin evenly over water. Let stand until softened, about 5 minutes. In a small saucepan, heat milk, vanilla bean and seeds, salt, adding softened gelatin.

In a medium bowl, melt Valrhona chocolate over a bain marie. Don’t allow steam or water to mix with the chocolate. When melted, remove bowl and pour hot milk mixture over chocolate. Emulsify with a hand blender, being careful not to splash. Add cream and gently mix until just incorporated. Let cool, then pour into serving glasses or ramekins, and chill overnight.

Published on November 13, 2018