Ingredients

The following ingredients have 4 Servings
  • ¾ cup Cream (I use half & half)
  • ¾ cup Milk (I use 2% milk)
  • 50 grams Dark Chocolate grated (I used unsweetened bitter chocolate)
  • 1 tbsp. Instant Coffee Powder
  • 4 tbsp. Brown Sugar (I used 5 tbsp. white sugar)
  • 1 ½ tsp. Gelatin or 1 envelope of unflavored gelatin

Instruction

  • Grate or cut chocolate into small pieces.
  • Take gelatin in a bowl and pour some cold or warm water, just enough to soak the gelatin.
  • Heat milk and cream (half & half) in a pan.
  • When milk comes to a boil, reduce the heat to medium – medium low, add instant coffee & chocolate, and mix until chocolate melts.
  • Add sugar and gelatin and mix well. Taste the mixture and add sugar if needed.
  • Remove from fire, cool the mixture, strain it and pour it into small containers. I used 2 ramekins and 2 heart shaped mini cake pans.
  • Cover the pans and the ramekins with a saran wrap and refrigerate until set. It should set in at least an hour or two but I usually keep it for 4 hours.
  • Serve the panna cotta as it is in the ramekins or flip it over onto a plate. I tried flipping the panna cotta from the ramekins, which is sometimes challenging. However, it is a lot easier with the straight edge pans or heart shaped pans. With a knife or with the butter spreader, slightly run it around the pan to loosen the pannacotta. Place a plate on the pan and flip it over.
  • Serve the mocha panna cotta as it is or with some berries of one’s choice.