Recipe Chocolate Pannakotta
– 700 ml cream, 10% fat
– 150 g chocolate 50-70% cocoa
– 70 grams sugar
– 1 tsp vanilla essence or 1 tbsp vanilla sugar
– 30 g of gelatin
– White chocolate or chopped nuts for decoration
Gelatin pour 50 ml of cold water and is set aside.
The cream is poured into a ladle. Add the sugar and vanilla essence. Bring to a boil and dissolve the sugar. Remove from the heat and add the grated chocolate. Stir until complete dissolution of the latter.
Pouring creamy chocolate mixture into the bowl with the gelatin and stir until it dissolves.
Pour the jelly on the ice-cream bowls and give to cool to room temperature. Then put in the refrigerator until completely freezing, about 2-4 hours.
Before serving, sprinkle with grated chocolate or chopped nuts