Milk Chocolate Panna Cotta is a delicious variant of the classic CARAMEL PANNA COTTA that you can also prepare in the microwave following the instructions of my MICROWAVE PANNA COTTA! For this recipe, I used milk chocolate from Easter eggs, so what better way to prepare a tasty treat to use some of it up?
After the Dark Chocolate Plumcake for which I used dark chocolate, I decided to use milk chocolate to enrich my panna cotta, and, using milk chocolate, I did not add any sugar to avoid making the dessert too sweet.
If you like spoon desserts, don’t miss my 3 CHOCOLATE PUDDING RECIPES all easy and delicious!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups heavy whipping cream
- 7 oz milk chocolate
- 4 sheets gelatin sheets
- milk chocolate
- blueberries
Tools
- 6 Molds for pudding or panna cotta
Preparation
Break the milk chocolate into pieces and place it in a bowl.
Melt the milk chocolate in the microwave at 800W for one minute, then stir and continue for another 20 seconds, ensuring it doesn’t solidify.
When the chocolate is completely melted, set aside.
Heat the cream in a saucepan.
When the cream is simmering, add the melted chocolate and stir.
Meanwhile, place the gelatin sheets in a bowl of cold water.
When they are soft, drain and squeeze them.
Add the gelatin sheets to the warm cream and chocolate, and stir quickly to combine.
Pour the mixture into the molds of your choice and allow to cool.
When the panna cotta reaches room temperature, place the molds in the fridge to set for at least 6 hours before serving.
Storage
The milk chocolate panna cotta can be stored in the fridge for 3 days.
