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عربChocolate panakota
4 servings8 hours 30 min
Cream - 300 ml, Dark chocolate - 80 g, Gelatin - 20 g, Condensed milk - 60 g, Butter - 1 tbsp.
4 servings8 hours 30 min
Cream - 300 ml, Dark chocolate - 80 g, Gelatin - 20 g, Condensed milk - 60 g, Butter - 1 tbsp.
Prepare the ingredients. To make chocolate panna cotta, we need: cream, dark or bitter chocolate, condensed milk, butter, gelatin (in plates or in powder). 
If using powdered gelatin, pour 100 ml of cream over it and leave to swell for 10-15 minutes. If you have gelatin in your plates, then fill it with a little water and also leave to swell. 
If the gelatin is powdered: pour the remaining cream into the saucepan, add condensed milk. Put on fire and, stirring, bring to a boil. But do not boil. If the gelatin is in the plates, then pour all the cream in the saute pan. 
If the gelatin is powdered: add swollen gelatin to the heated cream and stir until it completely dissolves. If the gelatin is in the plates, then remove it from the water and squeeze it out. Then put in the cream. Mix until completely dissolved. 
Break the chocolate into small pieces. Pour the chocolate pieces with a hot creamy gelatin mixture and mix the mass with a whisk until the chocolate dissolves completely. 
Oil the molds or creams. 
Pour the resulting creamy chocolate mass into butter-lubricated moulds or creams. 
Tighten them with cling film and put the panakota in the refrigerator for 5-8 hours. 
Turn the ready-made panna cotta into saucers, sprinkle with cocoa, decorate with mint and serve. Enjoy your meal!