Milk Chocolate Couverture Panna Cotta

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Ingredients

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Granulated Sugar:

60g

Heavy Cream:

285g

Whole Milk:

155g

Powdered Gelatin:

6g

Milk Chocolate Couverture:

170g

 

Directions

  1. Bloom gelatin in the whole milk for 10 minutes.
  2. While this is happening, mix the heavy cream and granulated sugar and bring to a boil.
  3. Once it reaches boil, pour over the milk chocolate couverture. Let it stand for 1 minute and then mix until smooth.
  4. Once 10 minutes is up for the gelatin and whole milk, melt over water bath or slowly melt in microwave.
  5. Whisk gelatin mixture into the warm milk chocolate mixture.
  6. Next, divide into preferred silicone molds using a sauce-gun.
  7. Freeze in the silicone molds until set. Remove while frozen and place onto a cookie or other desired base.
  8. Let thaw in refrigerator.