Sea Salt Dark Chocolate Panna Cotta with Kahlua Mascarpone
Creamy and decadent Panna Cotta with Dark Chocolate and topped with some whipped mascarpone cheese with Kahlua. The sea salt in it enhances the chocolate flavor and elevates the dessert to a completely new level.
Servings 6
Ingredients
- 2 cups heavy cream
- 2 cups + ½ cup whole milk
- ¼ cup cocoa powder
- ⅓ cup dark chocolate chunks
- ½ cup granulated sugar
- 2 teaspoon chocolate extract
- 2 ½ tablespoon unflavored gelatin
- 8 oz mascarpone cheese
- ¼ cup kahlua
- 2 tablespoon sea salt / fleur de sel
Instructions
- Heat the cream and milk in a sauce pan, add the sugar, melt it and add the cocoa powder and dark chocolate chunks and let it all melt and mix in well. Lower the heat and let it be. Mix the chocolate extract into this.
- Now mix in the gelatin to the ½cup cold milk and let it bloom. It will turn into a loose pasty mixture.
- Check the temperature of the milk mixture and if it is around 100F, remove from heat, mix the gelatin mixture well and pour it into the milk mixture. Mix well.Pour into greased ramekins, if you plan to unmold them or into any other form of serving container. Let it cool a little and place in the refrigerator to chill for a couple of hours.
- Whip the mascarpone cheese with the kahlua in it to become airy and to loosen it up a little. Top each ramekin / serving of the panna cotta with a little of the whipped mascarpone and sprinkle some sea salt over it. Dust with some cocoa powder (optional) and serve!