Mocha Panna Cotta with Mascarpone Cream
- Ready in: Prep: 10 M, Cook: 30 M, Total: 40 M
- Serves: 6
- Complexity: advanced
- kcal: 1505
Mocha Panna Cotta with Mascarpone Cream - Layer upon layer of chocolate, coffee, and cream makes for one rich, delicious java dessert that you'll want to share with everyone!
Step by Step Directions
Place the cream, chocolate, and honey in a medium saucepan set over medium-low heat. Stir until smooth and incorporated. Whisk in the cocoa powder and Kahlua.
Place 3-4 wine glasses at a slant in loaf pans. Carefully pour the chocolate mixture into them. Refrigerate for 2-3 hours until set.
ESPRESSO PANNA COTTA
Place ¼ cup of milk in a small shallow bowl and set it in a larger bowl filled with hot water. Sprinkle the gelatin over the milk, allowing gelatin to melt.
In a medium saucepan set over low heat, bring the remaining ¼ cup of milk, heavy cream, espresso, and sugar to a low boil, and simmer for about 5 minutes.
Remove coffee-cream mixture from heat and whisk in the vanilla and gelatin until combined. Allow the mixture to come to room temperature, then pour over the set chocolate cream.
Refrigerate until set, at least 4 hours.
Combine cream and chocolate in a double boiler, whisking until smooth. (Alternatively, place in a microwave-safe bowl and heat in 30-second bursts, whisking between until smooth.)
Pour ganache over set pannacotta just before serving.
Combine all ingredients in a medium bowl. Using a hand mixer, whip until medium peaks form.
Pipe or spoon prepared mascarpone cream over ganache before serving, then garnish with whole coffee beans. Enjoy!