This dessert falls nothing short of a chocoholics dream – chocolate with chocolate. Simple as it may seem, this little glass of indulgence will send your taste buds on chocolaty swing.
The bitterness of the dark chocolate is sweetened with the lemony white, making this chocolate heaven perfectly balanced and very very delightful. The play of textures further enhances every single bite, combining the creamy panna cotta and the fluffy-boozy cream.
I have nothing further to add, except that if you’re one of those who think that life would be much less wonderful without chocolate in it, you will definitely enjoy it!
- 350 ml cream
- 150 ml milk
- 2 lemon zest
- 100g white chocolate, chopped
- 3 gelatin leaves
- 80 g dark chocolate
- 2-3 tablespoon milk
- 80ml cream, chilled
- 1 tablespoon Grand Marnier
- 5-8 raspberies
- In a pot bring slowly to simmer the cream, milk with the zest. Set aside to infuse for 5-10 minutes.
- Strain through a fine sieve and bring to simmer again.
- Meanwhile soak the gelatin leaves for 5 minutes in cold water. When ready, squeeze out the extra water and stir into the hot cream mixture till dissolves, quickly followed by white chocolate, stirring vigorously, until you have a homogenous cream.
- Divide between 4 glasses, or molds and leave to cool on the kitchen counter for 1-1,5 hours. Then place in the fridge and leave to set for 4-6 hours, overnight works best.
- Before serving, melt the chocolate in bowl over simmering water, and then stir in the milk. Let it cool down.
- Whip the cream with Grand Marnier until soft peeks then stir into the melted chocolate.
- Top the white chocolate panna cotta with the dark chocolate cream.
- Blend or mash raspberries and pass through a fine sieve. Add a drop of raspberries coulis to the centre of the glass spread a little using a toothpick. Enjoy!