A wickedly indulgent milk chocolate and espresso pannacotta, topped with fresh raspberries, cacao nibs and shaved chocolate.
Recipe for Milk Chocolate & Espresso Pannacotta by Anisa Sabet for The Macadames.
So… HAPPY VALENTINES DAY! Do you have romantic plans? Or are you going to be your own date and snuggle into a night in?
We don’t really make a fuss over valentines day, sometimes the hubby surprises me with flowers, but most years we forget. I am making a nice dinner of Puttanesca pasta and we will open a bottle of Italian red. Sounds pretty perfect right?
I road tested these little babies over the weekend and love how they turned out. The feedback I got, 8/10 for wobble (I have adjusted the ratio to fix this) and 9.27/10 for taste. Pretty happy with that! I am always suspicious of people who give 10/10 anyway. I made a simple milk chocolate base but added a bit of espresso for taste and…. energy. For you know… later. *wink wink*. But if you can’t have coffee at night, feel free to leave it out.
I hope you enjoy this recipe and i’d love to know what you think. Hope your Valentines Day is exactly what you want it to be.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (makes 6):
- 1/4 cup cool water
- 1 and 1/4 teaspoons powdered gelatine
- 2 1/4 cups thickened cream
- 1/4 cup sugar
- 50g dark chocolate, roughly chopped
- 400g milk chocolate, roughly chopped
- 1 shot espresso (or 2 teaspoons of instant coffee mixed with 2 teaspoons of hot water)
- Pinch salt
- 1/2 teaspoons vanilla extract
- To serve: raspberries, cacao nibs, shaved chocolate
1. Pour the cool water into a small bowl. Sprinkle over the gelatine and allow it to soften.
2. Meanwhile, heat the cream and sugar in a saucepan until very very warm. Add the chocolates and cook on a low heat, whisking constantly until fully combined. Add the espresso, salt and vanilla. Take off the heat and stir through the softened gelatine, whisking well. Pour into your pannacotta ramekins or moulds through a fine mesh sieve. Allow to set for at least 4 hours (overnight is best).
3. To serve: serve with fresh raspberries, cacao nibs and shaved chocolate.
Storage: pannacotta’s will keep in the fridge, covered, for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my chocolate, cranberry & pecan tart.
Anisa – The Macadames. xx