Chocolate Pot Au Creme Recipe
Rich chocolate Panna Cotta topped with whip cream.
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Ingredients
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Chocolate Pot au Creme
Whipped Cream Topping
Method
Making the Chocolate Pot au Creme
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin over cold water and let it bloom for about 5 minutes.
- 2
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, combine the heavy cream and milk, and heat over medium heat until just simmering. Pour the hot mixture over the chocolate and let it sit for a minute before whisking until smooth.
- 3
Combine Ingredients
Add the sugar, vanilla extract, and bloomed gelatin to the chocolate mixture. Stir until the gelatin is fully dissolved.
- 4
Chill the Mixture
Pour the mixture into individual serving cups or ramekins and refrigerate for at least 4 hours, or until set.
Making the Whipped Cream Topping
- 5
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form.
- 6
Serve
Once the chocolate pots are set, top each with a generous dollop of whipped cream before serving.
