White Chocolate Panna Cotta With Dark Chocolate Sauce Recipes

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WHITE CHOCOLATE PANNA COTTA

Make and share this White Chocolate Panna Cotta recipe from Food.com.

Provided by dale7793

Categories     Gelatin

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 6



White Chocolate Panna Cotta image

Steps:

  • Grease 6 moulds (1/2 cup size).
  • Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
  • Sprinkle gelatine over the water in a small heatproof jug.
  • Stand over a pan of simmering water until gelatine dissolves.
  • Stir into the cream mixture.
  • Divide mixture evenly between the 6 moulds.
  • Cover and refrigerate at least 3 hours or overnight.
  • To serve, turn the panna cotta out of the moulds onto serving plates.
  • Decorate with fresh berries and shaved white chocolate or even rose petals!

Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2

300 ml thickened cream
3/4 cup milk
150 g white chocolate, chopped
2 tablespoons caster sugar
2 teaspoons gelatin
1 tablespoon water

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.

Provided by Busters friend

Categories     Gelatin

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7



White Chocolate Panna Cotta With Dark Chocolate Sauce image

Steps:

  • For Panna Cotta:.
  • Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
  • Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
  • Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
  • Stir in remaining 1 1/4 cups milk.
  • Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
  • For Dark Chocolate Sauce:.
  • Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
  • Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

1/4 ounce unflavored gelatin
1 1/2 cups milk, divided
1 cup whipping cream
1/2 cup white chocolate chips
1/4 cup sugar
3 ounces dark baking chocolate, bar chopped
3/4 cup heavy cream

CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE

Panna cotta is essentially milk-flavored Jell-O. My version tastes like a coffee milk shake! YUM! It's super cinchy to make but very impressive and a perfect DO-AHEAD. You can make this one day and serve it the next-it's almost unfair how easy it IS for the wow factor you get. Dress it up with a little chocolate Sauce, and voila, it's fancy!

Provided by Anne Burrell

Categories     dessert

Time 2h30m

Yield 4 Servings

Number Of Ingredients 12



Cappuccino Panna Cotta with Chocolate Sauce image

Steps:

  • FOR THE PANNA COTTA
  • 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
  • 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
  • 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
  • 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
  • overnight.
  • FOR THE CHOCOLATE SAUCE
  • 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
  • 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
  • TO UNMOLD THE PANNA COTTA
  • 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
  • 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

2 tablespoons light corn syrup
FOR THE PANNA COTTA:
4 sheets of gelatin*
3 cups heavy cream
¾ cup sugar
2 tablespoons instant espresso powder
½ vanilla bean
½ cup chocolate-covered espresso beans, for garnish
FOR THE CHOCOLATE SAUCE:
4 ounces semisweet chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.

Provided by Juniper

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h57m

Yield 6

Number Of Ingredients 9



White Chocolate Panna Cotta with Stewed Strawberries image

Steps:

  • Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
  • Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
  • Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
  • Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
  • Spoon some stewed strawberries over each ramekin to serve.

Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g

6 ounces white chocolate, chopped
2 cups heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla bean paste
1 tablespoon boiling water
1 ½ teaspoons unflavored gelatin powder
4 ounces fresh strawberries, quartered
¼ cup orange juice
2 teaspoons white sugar

CHOCOLATE PANNA COTTA WITH PORT- AND BALSAMIC-GLAZED CHERRIES

Categories     Chocolate     Dairy     Dessert     Cherry     Port     Chill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 13



Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries image

Steps:

  • For panna cotta:
  • Brush six 3/4-cup glass custard cups with canola oil. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.
  • Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Add chocolate; whisk until melted. Whisk warm chocolate mixture into gelatin mixture; stir to dissolve. Stir in vanilla. Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not overmix). Divide mixture among custard cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.)
  • For cherries:
  • Stir cherries, Port, sugar, and vinegar in heavy large skillet over high heat until sugar dissolves. Bring to boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves path in sauce when drawn across bottom of skillet, about 15 minutes. Remove from heat. Cool to room temperature. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Set custard cups in large baking dish. Pour enough hot water into dish to come halfway up sides of cups. Let stand 11/2 minutes. Take cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta. Spoon cherries and sauce over panna cottas and serve.

Panna Cotta
Canola oil
1 cup whole milk
2 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1/2 cup sugar
5 ounces bittersweet or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
Cherries
1 pound cherries, stemmed, pitted
3/4 cup ruby Port
1/2 cup sugar
2 tablespoons balsamic vinegar

CHOCOLATE PANNA COTTA

This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.

Provided by Studentchef

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Chocolate Panna Cotta image

Steps:

  • Sprinkle gelatine in milk snd allow to soften for ten minutes.
  • Heat cream with sugar. Add chocolate and stir until it is dissolved.
  • Remove from stove add softened gelatine and stir.
  • Por mixture into coffee cups and place in fridge for 2 hours to set.

1 tablespoon unflavored gelatin
3 tablespoons milk
2 cups 15% cream
1/2 cup white sugar
1/4 cup grated dark chocolate

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Soy free, Egg free and Nut free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$2.40.

Provided by AlisVolatPropriis

Categories     Gelatin

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 9



White Chocolate Panna Cotta With Stewed Strawberries image

Steps:

  • Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until chocolate has melted and mixture is smooth.
  • Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into chocolate mixture until smooth.
  • Pour mixture into a jug and divide between 6 espresso glasses or 1/2-1 cup tea cups. Chill for 4 hrs, or until set.
  • For Stewed Strawberries, combine ingredients (strawberries, castor sugar and orange juice) in a medium saucepan and simmer, covered, for 2-3 minutes, until mixture is syrupy and strawberries have softened. Remove. Chill. Serve a spoonful over each panna cotta.

Nutrition Facts : Calories 462.2, Fat 39.1, SaturatedFat 24.1, Cholesterol 112.9, Sodium 58.6, Carbohydrate 26.2, Fiber 0.4, Sugar 23.1, Protein 4.1

180 g white chocolate, chopped
2 cups thickened cream
1 tablespoon caster sugar
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 tablespoon boiling water
1 1/2 teaspoons gelatin, powder
125 g strawberries, quartered
2 teaspoons caster sugar
1/4 cup orange juice

VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES

This is a divine dessert, as it is not too rich or heavy, but creamy with a delicate flavour. You can serve it in ramekins or turned out onto plates and topped with fruit or coulis, but I have found that fresh, chopped strawberries go beautifully with it. In the UK, I use double cream, which is 48% butterfat so in the States try to use a heavy cream with a high percentage of butterfat to match the texture. I have included the chilling time in the "cooking time".

Provided by Shuzbud

Categories     Gelatin

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 7



Vanilla White Chocolate Panna Cotta With Strawberries image

Steps:

  • Put the cream, milk and vanilla pod (whole) into a saucepan.
  • Heat over a very low heat until almost simmering, stirring constantly.
  • Put the gelatine sheets in water to soak.
  • Add the sugar to the warm cream mixture and stir until melted completely.
  • Remove the vanilla pod then add the chocolate and stir until melted.
  • Add the gelatine to the mixture and stir.
  • Remove from heat and make sure the mixture is completely smooth.
  • Cool, then pour into ramekins.
  • Leave in the fridge to set for around 4 hours.
  • If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
  • I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.

Nutrition Facts : Calories 408.1, Fat 35.4, SaturatedFat 21.9, Cholesterol 113.8, Sodium 55, Carbohydrate 21.3, Sugar 18.2, Protein 3.3

2 cups heavy cream
1/2 cup milk
3 1/2 ounces white chocolate
1 vanilla pod
4 sheets gelatin
1/4 cup granulated sugar
strawberry, to serve

WHITE CHOCOLATE PANNA COTTA WITH BERRIES

Try our easy recipe for White Chocolate Panna Cotta with Berries. Rich, tasty white chocolate is the main event in this panna cotta with berries.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 5 servings

Number Of Ingredients 6



White Chocolate Panna Cotta with Berries image

Steps:

  • Sprinkle gelatine over 1/2 cup half-and-half in small bowl; let stand 5 min. or until gelatine is softened. Meanwhile, cook chocolate, sugar, vanilla and remaining half-and-half in saucepan on medium heat 5 to 7 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
  • Add gelatine mixture to chocolate mixture; mix well. Cook on low heat 1 to 2 min. or until gelatine is completely dissolved, stirring frequently. (Do not let mixture come to boil.) Pour into 5 (6-oz.) custard cups sprayed with cooking spray.
  • Refrigerate 2 hours or until firm.
  • Blend 3/4 cup berries in blender until smooth. Strain through fine mesh strainer to remove the seeds. Drizzle over desserts just before serving. Top with remaining fresh berries.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 22 g, Protein 5 g

1 env. (1/4 oz.) KNOX Unflavored Gelatine
2 cups half-and-half, divided
2 oz. BAKER'S White Chocolate, finely chopped
1/4 cup sugar
1/2 tsp. vanilla
1 cup raspberries

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