Panna Cotta with Dark Chocolate Ganache

Name: Panna Cotta with Dark Chocolate Ganache
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: italian
Ingredients: 2 pcs gelatin sheets; 4 dl heavy cream; 1/2 dl granulated sugar; 2 tbsp strong espresso (or 1 1/2 tbsp instant coffee powder); 1/2 pcs vanilla bean (or 1 tsp vanilla bean paste); 1 pinch salt; 100 g dark chocolate (about 60–70%), finely chopped; 1 dl heavy cream; 15 g butter, at room temperature; 1 pinch flaky sea salt

By Culiora

Pannacotta med mörk choklad ganache served on a plate, photographed in natural light

Classic silky-smooth coffee panna cotta with balanced sweetness and a deep note of freshly brewed espresso. Topped with a rich dark chocolate ganache and a pinch of flaky sea salt to cut through the creaminess.

Servings: 4
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Ingredients

2 pcs gelatin sheets
4 dl heavy cream
1/2 dl granulated sugar
2 tbsp strong espresso (or 1 1/2 tbsp instant coffee powder)
1/2 pcs vanilla bean (or 1 tsp vanilla bean paste)
1 pinch salt
100 g dark chocolate (about 60–70%), finely chopped
1 dl heavy cream
15 g butter, at room temperature
1 pinch flaky sea salt

Instructions

Soak the gelatin sheets in a bowl filled with plenty of cold water for at least 5 minutes.
Split the vanilla bean lengthwise and scrape out the seeds. Place both the seeds and pod into a small saucepan along with 4 dl heavy cream, granulated sugar, espresso, and a pinch of salt.
Heat the cream mixture over medium heat, stirring, until the sugar has dissolved and the liquid gently simmers (do not let it boil vigorously). Remove the saucepan from the heat and discard the vanilla pod.
Squeeze the excess water thoroughly from the gelatin sheets. Add them to the hot cream mixture and whisk until completely melted.
Pour the mixture into 4 serving glasses or small ramekins. Let cool at room temperature for about 15 minutes, then refrigerate for at least 3–4 hours until the panna cotta is fully set.
Prepare the ganache: Place the finely chopped dark chocolate in a heatproof bowl. Heat 1 dl heavy cream in a saucepan over medium heat just until it begins to simmer.
Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes to allow the chocolate to melt. Then stir gently with a spatula from the center outward until smooth and glossy. Stir in the butter and a pinch of flaky sea salt.
Let the ganache cool until lukewarm and slightly thickened, about 10–15 minutes. Then spoon an even layer of ganache over each chilled coffee panna cotta.
Return to the refrigerator for at least 20–30 minutes before serving so the ganache sets slightly while maintaining its creamy texture.