Chocolate panna cotta

The first time I had panna cotta was at an end of year dinner about 2 years ago.  Only knowing it as a sort of cream and milk jelly, I wasn't sure what to expect but my first taste won me over as a panna cotta lover.  It was creamy, silky smooth, and with a texture that was like barely set jelly.  Later did I learn that to achieve that sort of balance in texture required a precision in using gelatin which can be a pretty fussy and temperamental ingredient.  Undeterred, and with left over cream to use up, I found a recipe online and gave it a shot.  I used powdered gelatin this time, but having done a bit more research, I'll definitely invest in gelatin leaves.  This one turned out a bit firmer, verging on being a mousse but it was just as smooth and I loved the chocolate in it!

Dark chocolate panna cotta 

Adapted from Martha Stewart
Makes 4-5 (depending on size of ramekins)



Ingredients 

• 1 cup milk
• 2 teaspoons unflavoured gelatin powder
  
• 2 cups double cream
• 1/4 cup sugar
• 200 g good quality dark chocolate (60-70% cocoa solids) -- I use Lindt blocks
• 1 teaspoon pure vanilla extract

Method

1. Place 5 ramekins on a baking sheet (and if you plan to invert them, brush lightly with some oil), set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
2. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. 
3. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
4. Serve sraight from the ramekins or if you want to invert them, dip the ramekin in some hot water for about 30 seconds, and invert -- if it still doesn't come out, run a round-bladed knife around the panna cotta.