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Dark Chocolate Panna Cotta

Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut

8 ServingsPrep: 25 min. Cook: 10 min. + chilling

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
5 tablespoons raspberry liqueur, divided
1 envelope unflavored gelatin
1 cup cold 2% milk
4 ounces 53% cacao dark baking chocolate, chopped
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Fresh raspberries and mint leaves, optional

Directions

Place cranberry sauce in a food processor; cover and process until
pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set
aside.
In a small bowl, sprinkle gelatin over milk; let stand for 1 minute.
Meanwhile, place chocolate in another small bowl. In a small
saucepan, bring cream, sugar and salt just to a boil. Pour over
chocolate; whisk until smooth.
Stir a small amount of chocolate mixture into gelatin mixture until
gelatin is completely dissolved. Stir in 1 cup cranberry puree and
vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate
for 8 hours or overnight.
In a small bowl, combine the remaining cranberry puree and liqueur;

2 of 2

Dark Chocolate Panna Cotta (continued)

Directions (continued)

cover and refrigerate until serving.
Unmold onto serving plates. Serve with sauce and garnish with
raspberries and mint if desired. Yield: 8 servings.

Nutrition Facts: 1 serving equals 397 calories, 22 g fat (14 g saturated fat), 63 mg cholesterol, 81 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.