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Dark Chocolate Panna Cotta

 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 McCormick® Pure 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.
Nutritional 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.