The panna cotta with chocolate crunch is a fantastic, quick dessert that is easy and very delicious, loved by everyone. You should, in fact, must prepare it in advance, even two days ahead, and keep it in the refrigerator as it will become more flavorful and delicious.
Absolutely! The panna cotta with chocolate crunch is a fantastic dessert that combines the creaminess of panna cotta with the crunchiness of chocolate, creating an irresistible contrast of textures and flavors.
An elegant and delicious dessert that conquers at the first taste? The panna cotta with chocolate crunch is the perfect answer!
This culinary creation combines the softness of vanilla and velvety panna cotta with the irresistible crunch of a chocolate topping. A fusion of textures and flavors that will delight your palate and that of your guests.
Making it at home is easier than you think and allows you to customize it to your liking by choosing the type of chocolate and flavors you prefer.
Ready to dive into this taste experience? Follow me step by step and discover how to make this delight in a few simple steps.
You could also add a few more details to intrigue the reader:
Versatility: “Perfect as a dessert, for a special occasion, or simply to indulge yourself after a long day.”
You can enrich it with fresh fruit, fruit coulis, or a dusting of bitter cocoa.”
Scenic effect: “The panna cotta with chocolate crunch is a dessert that always stands out, thanks to its elegant and refined presentation.
With a few ingredients, you will have a dessert with a crunchy surface that, as you dip your spoon, transforms into a creamy and indulgent dessert, lifting the spoon you’ll have both textures together for a real delight!!
Let’s get into the kitchen to discover how to make this recipe.
Subscribe to the WHATSAPP channel
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Panna Cotta with Chocolate Crunch
THE QUALITY OF CREAM: Fresh cream allows you to achieve a more stable panna cotta that holds its shape even at room temperature for a short period.
- 3 eggs
- 5.3 oz sugar
- 2 cups milk
- 2 cups fresh liquid cream
- 0.4 cups all-purpose flour
- 0.1 cups unsweetened cocoa powder
- 1 tbsp honey
- to taste whisky (or rum)
- 3.5 oz sugar
- 1.7 oz water
Tools
- 1 Electric Mixer
- 6 glasses
- 1 baking tray
Preparation of the Panna Cotta with Chocolate Crunch
To prepare the panna cotta with chocolate crunch first, separate the egg yolks from the whites.
Beat the yolks with an electric mixer along with the sugar, honey, and optionally the whisky or rum if you wish to flavor.
When you have a nearly white and frothy mixture, add the warm, not boiling, milk and cream to the yolks and continue beating with the mixers.
Set aside temporarily.
Prepare the caramel by melting the sugar with the water in a small saucepan, as soon as it starts to color, turn off and pour the caramel into 6 cups.
Let it cool slightly.
In the meantime, beat the egg whites to stiff peaks, just before reaching stiff peaks, add the sifted cocoa powder along with the flour, mix well to combine everything.
Once the caramel is at room temperature, fill the glasses with the yolk mixture then add the freshly beaten egg whites on top.
Preheat the oven to 284°F (140°C) and fill a high-edged baking tray with water, place the glasses of panna cotta with chocolate crunch inside.
Cook them for 1 hour and 30 minutes.
Annatorte recommends
The longer you leave it in the refrigerator, the better the panna cotta will be. If it is intended for children, do not add alcohol.
You can flavor the panna cotta with vanilla or cinnamon.
Other sweet recipes
If you want to see other types of recipes, return to HOME.
Which cream to use?
Fresh cream contains a higher percentage of milk fat compared to cooking cream, giving the panna cotta a creamier and more velvety texture.
Can I use plant-based cream?
Yes. But fresh cream contains a higher percentage of milk fat compared to pre-sweetened plant-based cream, giving the panna cotta a creamier and more velvety texture.
