Name: Two Tone Chocolate Espresso Panna Cotta
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 pkg unflavoured gelatin; 2 cup milk (500 ml); 6 oz milk chocolate, chopped (170 g); 2 cup whipping cream (500 ml); ⅔ cup granulated sugar (150 ml); 2 tsp instant coffee granules (10 ml); 1 pkg unflavoured gelatin; 1 cup milk (250 ml); 1 cup whipping cream (250 ml); ⅓ cup granulated sugar (75 ml); 1 tsp vanilla (5 ml); 2 oz bittersweet or semisweet chocolate, chopped (60 g); 1 oz white chocolate, chopped (30 g)

Yields

8 servings

Recipe Courtesy of Elizabeth Baird, Canadian Living Magazine

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

ingredients

Chocolate Layer

pkg unflavoured gelatin

cup milk (500 ml)

oz milk chocolate, chopped (170 g)

cup whipping cream (500 ml)

⅔

cup granulated sugar (150 ml)

tsp instant coffee granules (10 ml)

Vanilla Layer

pkg unflavoured gelatin

cup milk (250 ml)

cup whipping cream (250 ml)

⅓

cup granulated sugar (75 ml)

tsp vanilla (5 ml)

Curly Marble Shards

oz bittersweet or semisweet chocolate, chopped (60 g)

oz white chocolate, chopped (30 g)

Ingredient Substitution Guide

directions

Step 1

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

Step 2

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 mixutre. Pour into eight 1-cup (250 ml) wine or martini glasses or bowls. Refrigerate until firm, about 2 hours.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

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Two Tone Chocolate Espresso Panna Cotta