Two-Tone Chocolate Espresso Panna Cotta

By The Canadian Living Test Kitchen

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Two-Tone Chocolate Espresso Panna Cotta
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	609609 cal
pro	10 g10g pro
total fat	45 g45g total fat
sat. fat	27 g27g sat. fat
carb	49 g49g carb
fibre	2 g2g fibre
chol	127 mg127mg chol
sodium	105 mg105mg sodium
% RDI:	-
calcium	2121 calcium
iron	66 iron
vit A	3535 vit A
vit C	22 vit C
folate	55 folate

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Appealing to adult tastes, this make-ahead dessert just waits in the refrigerator to show off its spectacular flavour.

Ingredients

Curly Marble Shards
2 oz bittersweet chocolate , chopped2 2oz ozbittersweet chocolate or semisweet chocolate, chopped
1 oz white chocolate , chopped1 1oz ozwhite chocolate, chopped
Chocolate Layer:
2 pkg unflavoured gelatin 2 2pkg pkgunflavoured gelatin
2 cups milk 2 2cups cupsmilk
6 oz milk chocolate , chopped6 6oz ozmilk chocolate, chopped
2 cups whipping cream 2 2cups cupswhipping cream
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
2 tsp instant coffee granules 2 2tsp tspinstant coffee granules
Vanilla Layer:
1 pkg unflavoured gelatin 1 1pkg pkgunflavoured gelatin
1 cup milk 1 1cup cupmilk
1 cup whipping cream 1 1cup cupwhipping cream
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 tsp vanilla 1 1tsp tspvanilla

Preparation

Chocolate Layer: In small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Warm over low heat until dissolved; remove from heat.

Place milk chocolate in bowl. In separate saucepan, bring cream, sugar and coffee granules just to boil, stirring to dissolve sugar; pour over chocolate and stir until melted. Stir in gelatin mixture. Pour into eight 1-cup (250 mL) wine or martini glasses or bowls. Refrigerate until firm, about 2 hours.

Vanilla Layer: In small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Warm over low heat until dissolved; remove from heat.

In separate saucepan, heat cream with sugar until dissolved and bubbles form around edge. Stir in gelatin mixture; stir in vanilla. Pour over chocolate layer. Refrigerate until firm, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

With skewer or tweezers, arrange a couple of Curly Marble Shards upright in centre of each serving.

Additional information :

Curly Marble Shards:
2 oz (60 g) bittersweet or semisweet chocolate, chopped
1 oz (30 g) white chocolate, chopped

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; set aside. In separate bowl over same saucepan, melt white chocolate. Spread bittersweet chocolate onto back of rimmed baking sheet as thinly as possible. Drizzle with white chocolate; swirl with tip of knife. Refrigerate until firm, about 15 minutes.

Let chocolate stand at room temperature to soften slightly, about 1 minute. Using edge of metal lifter, firmly scrape chocolate away from you into curly shards. If chocolate is too firm, let stand at room temperature until easy to scrape. If too soft, refrigerate until firm. Arrange on waxed paper--lined baking sheet; refrigerate until firm, about 20 minutes. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)

Source : Canadian Living Magazine: December 2004