Ingredients
- 1/2 cup whole milk, divided
- 1 package (1-1/4 tsp) unflavored gelatin
- 1-3/4 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp fine-grain sea salt
- 1 tsp espresso powder (or instant espresso)
- 1 tsp pure coffee extract (or pure vanilla extract)
- 4 oz good-quality bittersweet chocolate (60-70% cacao), finely-chopped
Instructions
- Place a fine-mesh strainer over a large, spouted measuring cup or pitcher. Set aside.
- Pour 1/4 cup of the milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined.
- Meanwhile, add the remaining 1/4 cup milk, cream, sugar and salt to a large sauce pan, and whisk to dissolve the sugar.
- Bring just to a boil over medium-high heat, then turn the heat down to low, and add the espresso powder, stirring constantly until combined.
- With the cream gently simmering, whisk in the coffee extract and chopped chocolate, until completely melted and velvety-smooth. Remove from the heat, and whisk in the softened gelatin, stirring until completely dissolved.
- Carefully pour the mixture through the strainer to separate any lumpy bits, then divide among 4 ramekins or small serving dishes.
- Lightly cover and let cool to room-temperature, then refrigerate until fully set, about 3 hours. Serve chilled with fresh whipped cream and chocolate shavings. Enjoy!!
Notes
The panna cotta cups can be made up to two days in advance and refrigerated until ready to serve.