Chocolate Panna Cotta with Raspberry Coulis
This is one of my favorite desserts to serve to guests for dinner as it can be completed the day before, leaving time to focus on the rest of the dinner on the night.
As well as being easy to prepare, the quality chocolate, the creamy texture, and the raspberries, the perfect accompaniment for chocolate, ensures it is always a big winner with guests and never fails to impress.
It is quite an adaptable dessert as well. If you are not a fan of Cointreau, a French orange liqueur, feel free to substitute with any liqueur you do like, or simply add some vanilla extract. However, if using vanilla, use only about ½ tsp as it is much stronger in flavor than any liqueur.
Enjoy the ease and the exquisite taste of this chocolate panna cotta.
Chocolate Panna Cotta with Raspberry Coulis
Equipment
- 8 x 125 milliliters dariole molds ramekins or any small vessel can be used
Ingredients
Raspberry Coulis
- 500 grams raspberries
- 50 grams sugar
- 160 grams water
- 2 teaspoons vanilla extract
Panna Cotta:
- non-stick baking spray
- 2 sheets gelatin
- 250 milliliters milk
- 400 milliliters cream fresh, whipping cream
- 75 grams white sugar
- 150 grams dark couverture chocolate buds
- 2 ½ teaspoons Cointreau
Instructions
Raspberry Coulis
- Keep 2 dozen of the nicest raspberries aside in the fridge for decorating.
- Place the rest of the raspberries and the sugar and water in a small saucepan over a low-medium heat.
- Allow to simmer for 40 mins.
- Remove and strain through a fine strainer, using a spoon to squeeze the liquid out.
- Discard the seeds and pulp (if so inclined, you could add this to your morning toast).
- Allow the liquid to cool.
- Once cool it should be a slightly thick sauce.
- Feel free to add more water or sugar and return it to the heat if it is not thick or thin enough.
Panna Cotta:
- Place the gelatin sheets in some water to soak for 5-6 minutes
- Place the sugar, milk and cream into a small saucepan or pot and heat slowly until the sugar dissolves.
- Allow it to get quite hot but do not boil (around 70-85 degrees).
- Add the chocolate and simmer until completely melted.
- Add the Cointreau.
- Take the pot off the heat, add the gelatin and stir through until it is free of lumps.
- Lightly spray the inside of the dariole molds with vegetable oil.
- Pour the mixture evenly into the 8 molds.
- Cover and refrigerate for 2-3 hours or until set.
Presentation:
- The above can be done 1-2 days in advance.
- When you are finally ready to serve, do the following:
- Run a paring knife carefully around the edge of the dariole mold to loosen the panna cotta.
- Turn the panna cotta out onto a serving plate (it may require a flick of the wrist or some jiggling to get it out).
Notes
Related: Chocolate Raspberry Cake
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Vegan Panna Cotta with Chia Seeds and Berries
Related: Peanut Butter & Blueberry Panna Cotta (No Sugar)
Related: Panna Cotta with New Season Berry Compote
Related: Panna Cotta with Raspberries
Related: Chocolate Panna Cotta
