• Chocolate Chip Panna Cotta

    Chocolate Chip Panna Cotta

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    This creamy dessert is light yet decadent with crunchy chocolate pieces mixed in, and balanced with a refreshing fruit topping. When poured into nice glasses and topped with garnish, they make an elegant dessert. This recipe is easy to make and satisfying for any occasion.

    Servings: 4
    Total Time: 3.5 hours
    Active Time: 20 minutes

    ingredients
    • 4 sticks total, whole recipe American Heritage® Chocolate Sticks
    • 1 Pint Half&Half (cold)
    • 1 Envelope Unflavored Gelatin (about 2 ½ teaspoon)
    • 2 Tablespoons Sugar
    • 1/2 teaspoon Salt
    • 1 Cup Vanilla Greek Yogurt*
    • 2 American Heritage Chocolate sticks, chopped into smaller 1/8 inch wide pieces
    • ½ Cup Chopped Fruit for garnish (recommended: plum, cherry, banana, pineapple)
    • 2 American Heritage Chocolate sticks, chopped into smaller pieces for garnish
    • *Plain yogurt can be substituted for vanilla if you prefer a less sweet version.
    Step 1

    1. Pour the pint of half&half into a small to medium saucepan. Sprinkle the gelatin evenly across the surface of the milk so that it covers the surface. Let sit at room temperature for 5 minutes to allow gelatin to bloom (hydrate).

    Step 2

    2. After the gelatin has had time to bloom, add the sugar and salt to the pan. Heat the mixture over medium heat, stirring occasionally until everything is dissolved. When you start to see steam rise from the pan (about 140F on a thermometer), remove from heat.

    Step 3

    3. Pour the hot mixture over the cold yogurt in a small mixing bowl, whisking until smooth and there are no lumps of yogurt. Mixture will thicken slightly.

    Step 4

    4. Divide evenly into 4 glasses, then carefully stir in about a quarter of the chopped American Heritage® Chocolate pieces into each glass.

    Step 5

    5. Cover and refrigerate for 3 hours or overnight until fully set.

    Step 6

    6. Before serving, garnish with chopped American Heritage® Chocolate and fruit.

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