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 combo is a wonderful jackpot of flavors that’s well worth the wait. By @thesupermomlife

  1. Serves: 8
  2. Time: 10 mins. prep, 10 mins cook, refrigerate 6-7 hours

Ingredients

Chocolate Ganache

  • 1 cup heavy cream
  • 1 cup milk chocolate chips

Caramel Sauce

  • 1 cup heavy cream
  • 1 cup caramel bits

Panna Cotta

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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