Dark Chocolate Panna Cotta

It wasn’t until I was about to step into the threshold of high school that I understood the meaning of clarity. Literal clarity.
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I didn’t have any epiphany that defined and changed the course of my life. What I did have was extremely poor vision. Looking back, I had no idea how I survived grade school with eyes that didn’t work properly. The earliest memory that I had where I began to experience problems was in first grade. Meaning, I went through my whole school-aged life with inconvenience. I was ashamed to tell anybody that there was something wrong because I thought it was inconceivable that a kid has to wear glasses. Glasses are for old people, I told myself.

But after years of struggle, when my parents, among other people, noticed my “squinting” (what I did to see clearer), I finally sought medical attention. It was there in the doctor’s clinic that my mom and I finally knew the real state of my vision. I was 12 years old, and my eyes had a grade of 600 – 700. My mom was in shock.
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Flash forward nine years later, and here I am, (a patron of contact lenses) fresh from my optometrist appointment. Apparently my eyesight isn’t getting any better, seeing as it’s now 850. But I learned to live with it. I actually enjoy watching people’s reactions when I tell them the grade of my shoddy eyesight. That I’ve found a way around my problem, found humor in it and moved on is something of an accomplishment.
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There’s also always a way to serve up a really simple and delicious dessert. After making panna cotta for a while now, I’ve realized that because of its simplicity, it has become my go-to dish to serve after a filling meal. Even more impressive is its simple presentation – I used little glass tea cups as the mold. Pretty darn fancy.

The name sounds fancy, but it’s just a mixture of egg and cream, held together by unflavored gelatin. There’s nothing complicated about that at all.
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Sure, it takes a while for the cream to set, but the end result is really worth it. Spoonful after spoonful of smooth, rich velvety custard hits the spot.

The aftermath of Valentines day left me with one last cup of panna cotta, which only differs from the first recipe I posted in that this one has chocolate in it. I really like the taste of dark chocolate, so this dish left me wanting more. But I know better, so a cup of moderate happiness works for me.
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Dark Chocolate Panna Cotta (serves 3 – 4)

  • 1 cup all-purpose cream
  • 1 cup milk
  • 1/2 cup white sugar
  • 4 – 5 tablespoons dark chocolate powder (I used Hershey’s)
  • 2 tablespoons unflavored gelatin powder
  • 4 tablespoons hot milk (I just zapped mine in the microwave for a minute and ten seconds)
  1. In a saucepan, combine all-purpose cream, milk, chocolate and white sugar. Stir over low heat until sugar is dissolved and there are little to no more clumps of chocolate.
  2. Increase heat slightly and bring to a boil. Turn off heat and let stand for 15 minutes.
  3. Whisk gelatin powder in hot milk until dissolved. (Some recipes say to let the gelatin ‘bloom’ in the liquid by leaving it for a few minutes. I didn’t do this but I might as well next time)
  4. Stir in gelatin mixture to cream mixture; blend well. Strain the mixture through a fine mesh strainer/sieve and into a bowl to remove the large of clumps of chocolate and gelatin.
  5. Divide mixture into 3 ramekins/4 little tea cups. Refrigerate until set, about 3 hours.
  6. To serve, either invert molds onto serving plates or serve as is. Serve cold. Enjoy!
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