Chocolate Panna Cotta

1. 1

   In a small saucepan, sprinkle gelatin over 1/2 cup cold milk.

2. 2

   Let soften, about 5 minutes.

3. 3

   Cook over low heat, stirring until gelatin has dissolved (mixture will feel smooth when rubbed between fingers), about 3 minutes.

4. 4

   Add sugar; stir until dissolved.

5. 5

   Add remaining 1 cup milk; heat over low until warm (do not boil), about 2 minutes.

6. 6

   Remove from heat.

7. 7

   Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted.

8. 8

   Add cream cheese to chocolate; using a flexible spatula, stir until combined.

9. 9

   Pour 1/4 cup gelatin mixture into chocolate mixture; stir until smooth.

10. 10

    Gradually add remaining gelatin mixture, then salt, stirring until smooth.

11. 11

    Divide among four 6-ounce glasses or custard cups; refrigerate until firm, at least 2 hours (or up to 2 days).

12. 12

    Serve panna cottas topped with sour cream, if desired.

13. 13

    Per Serving (without Sour Cream)

14. 14

    Calories: 231

15. 15

    Fat: 11.1g (7g Saturated Fat)

16. 16

    Protein: 7.5g

17. 17

    Carbohydrates: 28.1g

18. 18

    Fiber: 1.1g

* Per serving · 4 servings · Values may vary.

No additional tips available.