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I love a dessert I can do in advance and this one works like a charm. I didn’t put mine in ramekins so I could display it, I just used my dessert cups. The gelatin makes the dessert a little too stiff for my liking, but the flavor is really good. I think the raspberries are a must and they pair nicely with the chocolate amaretto flavor.

Chocolate Amaretto Panna Cotta

(Adapted from bell’alimento)

 

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2 cups heavy whipping cream

3/4 cup sugar

2 ounces Scharffen Berger Bittersweet Fine Artisan Dark Chocolate, 70% Cacao – Roughly Chopped

.25 ounce {1 packet} Knox gelatin

3 tablespoons cold water

1/4 cup Amaretto Di Saronno

fresh raspberries – to garnish, optional

 

Prepare your custard cups/ramekins by spraying them with cooking spray. Set aside.

 

Place cream, sugar into a sauce pan and heat over medium heat. Stirring frequently with a wooden spoon.

 

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When sugar is well combined with cream add chocolate, continue cooking until it nears boiling.

 

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Remove from heat. Add Amaretto.

 

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While the cream is cooking, into a small ramekin add cold water. Sprinkle gelatin package on top of water. Set aside.

 

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When cream mixture is complete and while it’s still warm add gelatin mixture.

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Whisk together until well combined. Equally divide the mixture into your prepared custard cups/ramekins.

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Place in refrigerator to set up for a minimum of 2 hours OR until firm. To plate, run a blunt knife around the edges of the cups and the panna cotta should release easily. Garnish with raspberries if desired.

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