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Chocolate Panna Cotta

Posted date : 30.01.2016 In Dessert, Different dishes

Fans of creamy, delicate chocolate desserts will not remain indifferent to this wonderful Italian dessert, because it melts in your mouth!

Ingredients

Dark chocolate — 100 g

Cream (33%) — 500 ml

vanilla — to taste

Sugar powder — 40 g

Chocolate liqueur — 2 tablespoons

Gelatin — 3.5 teaspoons with a slide

Note

1. Gelatine soaked in 3 tablespoons. L of cold boiled water and leave to swell for 20 minutes. Pour cream into a saucepan, mix with powdered sugar and vanilla on low heat to heat up. When the cream warm as well, adding to them broken into pieces and chocolate, stirring, bring the mixture to homogeneity.

2. Remove the cream from the heat and add the liqueur. Gelatin over low heat bring to a complete dissolution and pour a thin stream of it into the cream — chocolate mixture. Give the mixture to cool, and then poured it on the shaper. If you are using a silicone mold, then rinse them with cold water, and if normal, it can be slightly oiled. Submits a form in a refrigerator for 4 hours, and preferably overnight. When serving on the edge of a sharp knife swipe shape and gently invert onto a plate, or a lower form for a few seconds in hot water and then quickly turn them over.

Translated by site: chocolate-kiss.ru