4 cups cream
1 1/3 cups milk
2/3 cups granulated sugar
10 oz. bittersweet chocolate pistoles
6 sheets of gelatin
Whipped cream (garnish)
Grated chocolate (garnish)
- Heat liquids with sugar to dissolve sugar (do not boil)
- Rehydrate gelatin in a bowl of cold water, drain and add to pot with liquids
- Melt 10 oz bittersweet chopped chocolate in a double boiler
- Whisk in approx. 1 cup of the warm liquid into chocolate, when smooth add another cup and repeat until all liquid is incorporated into chocolate
- Pour into serving dishes and allow to set up in the refrigerator for at least 6 hours
- To serve, garnish panna cotta bowls with whipped cream and grated chocolate
