Since starting this blog a year ago, the chocolate amaretto panna cotta is my most popular post. This surprises me, especially since I didn’t post a recipe. Instead I linked to one of the only chocolate panna cotta recipes I could find at the time.
Over the past year, I’ve experimented with chocolate panna cottas, and finally settled on my own recipe. No disrespect to the fine folks at William-Sonoma, but I like my recipe more. I’m happy to share it with you!
Chocolate Amaretto Panna Cotta Recipe for 2.5 cups
- One packet Knox gelatin
- ½ cup whole milk (for blooming gelatin)
- 1 ¾ cups heavy cream
- ¼ cup sugar (or to taste)
- ½ cup baking cocoa powder
- ¼ cup amaretto
Sprinkle the packet of gelatin on top of ½ cup cold milk. Set aside for 5 minutes.
In a small saucepan, heat up cream and sugar (do not boil). Add cocoa a little bit at a time and stir thoroughly. Once sugar dissolves, pour over the bloomed gelatin. Stir until gelatin dissolves, and add ¼ cup of amaretto. Strain mixture to remove cocoa powder clumps – there will be clumps! Pour into mold(s) and refrigerate for 4 hours.
Original post:
Panna cottas, like all gelatin desserts, offer a blank slate for flavor experimentations. Here I combined two of my favorite things in the world – chocolate and almonds. The chocolate creaminess and boozy almond sweetness tasted divine. This was my first attempt at a chocolate gelatin mold, and am thrilled by limitless chocolate possibilities. Oh the fun I’m going to have!
To make the chocolate amaretto panna cotta, I adapted this recipe from William-Sonoma (I substituted milk for the mascarpone and added amaretto). While most panna cotta recipes call for straight heavy cream, I prefer substituting some of the cream with milk. I find it creates a lighter, silky texture.
3 comments
Comments feed for this article
September 27, 2012 at 10:32 pm
Estrella Finney
Hi , you’ve stated 1/2 baking cocoa. Is that half cup? Or what measurement?
Will be trying tonight so if you could advise pls
Ps had this at an Italian restaurant and it was molto bene!
September 28, 2012 at 6:14 pm
Casey_Grim
Thanks for pointing out the mistake. It’s 1/2 cup cocoa.
June 19, 2014 at 11:41 am
Chocolate Amaretto Panna Cotta | STL Cooks
[…] and Photo: The Modern Gelatina / CC […]