Chocolate Panna Cotta with Raspberry Coulis

4.92 from 48 votes

Prep Time 3 10

Cook Time 40

Total Time 3 50

Course Dessert

Cuisine French, Italian

Servings servings

8 milliliters x 125 milliliters dariole molds ramekins or any small vessel can be used
Non stick baking spray
2 sheets gelatin
250 milliliters milk
400 milliliters cream fresh, whipping cream
75 grams white sugar
150 grams dark couverture chocolate buds
2.5 teaspoons Cointreau

Keep 2 dozen of the nicest raspberries aside in the fridge for decorating.
Place the rest of the raspberries and the sugar and water in a small saucepan over a low-medium heat.
Allow to simmer for 40 mins.
Remove and strain through a fine strainer, using a spoon to squeeze the liquid out.
Discard the seeds and pulp (if so inclined, you could add this to your morning toast).
Allow the liquid to cool.
Once cool it should be a slightly thick sauce.
Feel free to add more water or sugar and return it to the heat if it is not thick or thin enough.

Place the gelatin sheets in some water to soak for 5-6 minutes
Place the sugar, milk and cream into a small saucepan or pot and heat slowly until the sugar dissolves.
Allow it to get quite hot but do not boil (around 70-85 degrees).
Add the chocolate and simmer until completely melted.
Add the Cointreau.
Take the pot off the heat, add the gelatin and stir through until it is free of lumps.
Lightly spray the inside of the dariole molds with vegetable oil.
Pour the mixture evenly into the 8 molds.
Cover and refrigerate for 2-3 hours or until set.

The above can be done 1-2 days in advance.
When you are finally ready to serve, do the following:
Run a paring knife carefully around the edge of the dariole mold to loosen the panna cotta.
Turn the panna cotta out onto a serving plate (it may require a flick of the wrist or some jiggling to get it out).

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