This recipe is from the back of the box of Guittard chocolate. I had wanted to try it for a while, and ended up making it a week when I was a bit pressed for time to make a dessert for Shabbat dinner. It literally took me ten minutes to throw together Thursday night. Given that a four week old baby doesn’t leave all that much time for elaborate kitchen projects I imagine that I will be making it again in the near future. I have to say, though, that the texture of this panna cotta is not quite like that of a traditional panna cotta. A great panna cotta should be just barely set so that it sits softly on the spoon without being at all rubbery. This is much firmer, more the consistency of a dense chocolate mousse, but it is delicious nonetheless.
I served it with a coconut caramel sauce which was the perfect pairing. Unfortunately I seem to have misplaced the recipe I used for the sauce. I found some that look similar, but until I have a chance to test them I don’t want to post them. Sorry about that. Any caramel or fruit sauce would be a great accompaniment.
Chocolate Coconut Panna Cotta
(recipe from the back of the Guittard Chocolate box)
Makes 6 (3.5 oz) servings
1 can (14 oz) coconut milk*
1 envelope (1/4 oz) gelatin
2 tablespoons sugar
4 oz semisweet chocolate, coarsely chopped
1 teaspoon vanilla
Place the coconut milk in a medium saucepan. Sprinkle gelating over the top of the coconut milk and let stand several minutes. Add sugar and chocolate. Whisk over medium-low heat to scald, and until the gelatin and chocolate are melted. Add vanilla and pour through a strainer into a large measuring cup. Pour into ramekins. Cover and chill until set at least 2-3 hours, or overnight. Serve with coconut caramel sauce.
*if making for Passover use this recipe to make the coconut milk.