Valentine’s Day Chocolate Panna Cotta Courtesy of Pilot Light Chefs Amy Biller, Matthias Merges and John Vermiglio

Try making this delicious chocolate treat with your family this Valentine’s Day!

Yield = 6  servings

INGREDIENTS:

2 teaspoons Unflavored Powdered Gelatin

2 3/4 cups Whole Milk

3/4 cup plus 2 Tablespoons Sugar

1/4 teaspoon Salt

6 ounces Chocolate chips

PREPARATION:

1. In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderate heat. Remove the milk from the heat and whisk in the softened gelatin mixture until dissolved.

2. In a large microwave-safe bowl, melt the chocolate chips at high power in 10 second intervals stirring after each 10 seconds to ensure even melting.  Gradually whisk in the hot milk mixture until creamy.  Strain the panna cotta through a fine mesh strainer into a large measuring cup.

3. Set six 1/2 cup ramekins or small bowls on a baking sheet.  Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.

Optional: Top with mango slivers, like our Pilot Light chefs did!

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