Boozy Panna Cotta with Dark Chocolate

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With Valentine’s Day approaching I’ve made this heart shaped Boozy Panna Cotta with dark chocolate a couple of weeks ago. As I was away with work, I didn’t manage to post it until today. Sorry it’s last minute, but if you want to make an easy but fancy dessert and you don’t have any ideas, this will help you out.

01 Boozy panna cotta

For this recipe I’ve used Rum, real Rum and not flavouring. I’m not as keen on essence as the Rum ones might be tricky, so I stick to the real thing when I can. Because it is not cooked for a long period of time, the Rum retains its flavour.

Ingredients for 2 servings of Boozy Panna Cotta with Dark Chocolate:

– 100ml double cream
– 75ml milk
– 25ml Rum
– 25g dark chocolate
– 20g sugar
– 2.5g agar

To make the Panna cotta, mix the agar well with the milk. Poor the milk into a sauce pan together with the cream, sugar, and Rum. Bring the mixture to boil, while stirring continuously, so it doesn’t catch the bottom of the pan. Take off the heat. Toss in the dark chocolate and melt it, stirring until all the chocolate has dissolved.

Now pour the mixture into the heart shape moulds and pop it in the fridge for a few hours. Agar handles heat better than gelatin and it will harden faster, the panna cotta might be ready to take out of the moulds in an hour or so.

02 Boozy panna cotta

I have silicone moulds and they are easier to release. If you don’t want to take any chances, you can brush the moulds with a bit of oil to make it easier to take out the puds. Alternatively, you can spray a bit of oil. It is much easier like that.

When the Panna cotta is set, take it out of the moulds and serve it. Enjoy!

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