Chocolate Panna Cotta

Made with rich heavy cream, a hint of vanilla, and cocoa powder, this recipe is both simple and sophisticated. Chef Giorgos Tsoulis adds his signature touch, creating a dessert that’s perfect for any occasion. Softened gelatin gives the panna cotta its signature velvety structure, while grated chocolate on top adds a delightful finishing touch.

Serve it chilled for an irresistible treat that will wow family and friends.

For the Panna Cotta:

• 7 g gelatin sheets
• 60 ml whole milk
• 480 ml heavy cream
• 1 tsp vanilla extract
• 50 g granulated sugar
• 10 g cocoa powder

For Serving:

• grated chocolate

Instructions

• Fill a bowl with cold water and ice. Add the gelatin sheets and let them soften for 1-2 minutes.
• In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, sugar, and cocoa powder. Stir with a whisk until the sugar dissolves and the mixture is heated. Remove from heat and set aside.
• Be careful not to heat the milk too much, as it could damage the gelatin.
• Drain the softened gelatin and add it to the warm mixture. Whisk until the gelatin is completely dissolved.
• Pour the mixture into serving glasses and refrigerate for 4 hours, or until the panna cotta is set.
• Top the chocolate panna cotta with grated chocolate before serving.