Dark Chocolate Panna Cotta Recipe

Name: Dark Chocolate Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 ounces) whole-berry cranberry sauce; 5 tablespoons raspberry liqueur, divided; 1 envelope unflavored gelatin; 1 cup cold 2% milk; 4 ounces 53% cacao dark baking chocolate, chopped; 1-1/2 cups heavy whipping cream; 1/2 cup sugar; 1/8 teaspoon salt; 2 teaspoons vanilla extract; Fresh raspberries and mint leaves, optional

Servings: persons

1 can (14 ounces) whole-berry cranberry sauce
5 tablespoons raspberry liqueur, divided
1 envelope unflavored gelatin
1 cup cold 2% milk
4 ounces 53% cacao dark baking chocolate, chopped
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Fresh raspberries and mint leaves, optional

1
Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside.
2
In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth.
3
Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight.
4
In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving.
5
Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (14 ounces) whole-berry cranberry sauce, 5 tablespoons raspberry liqueur, divided, 1 envelope unflavored gelatin, 1 cup cold 2% milk, and more.

Yes, Dark Chocolate Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Chocolate Panna Cotta

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