Carmel and Chocolate Panna Cotta

Carmel and Chocolate Panna Cotta
This dessert is light, filling, and has a texture similar to that of pudding. The caramel and chocolate make a delicious combo.

Ingredients

Chocolate Ganache
  • 1 cup heavy cream
  • 1 cup milk chocolate chips
  • Caramel Sauce
  • 1 cup heavy cream
  • 1 cup caramel bits
  • Panna Cotta
  • 1 3/4 cup milk, divided
  • 1 tbsp Great Lakes Pork Gelatin
  • 2 cups heavy cream
  • Toppings (optional)
  • Whipped cream
  • Chopped peanuts
  • Directions

    Chocolate Ganache
  • Boil heavy cream in a saucepan on medium high heat.
  • Place the chocolate chips in a bowl and pour the heated heavy cream on top.
  • Whisk until chocolate is melted and smooth.
  • Pour evenly into 8 small dishes or ramekins.
  • Put in fridge for 1-2 hours.
  • Caramel Sauce
  • Boil heavy cream and caramel bits in a saucepan on medium high heat. Stir until the caramel is completely melted.
  • Remove from heat and allow to cool.
  • Panna Cotta
  • Pour 3/4 cup of milk into a large bowl and add Great Lakes Gelatin Co. Pork Gelatin. Stir until combined and set aside.
  • Heat remaining milk and heavy cream in saucepan over medium high heat until it starts to bubble.
  • Pour heated milk and cream mixture over the gelatin and milk mixture and whisk until gelatin is completely dissolved.
  • Pour caramel sauce into the bowl, whisking as you pour, until completely combined.
  • Remove the dishes from the refrigerator and evenly distribute the caramel sauce mixture on top of the ganache, in all eight dishes.
  • Return to the refrigerator for at least 6 hours.
  • Top with whipped cream and crushed peanuts.
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