Description
A decadent and creamy white chocolate panna cotta paired with a rich orange-dark chocolate sauce, garnished with chocolate beads and candied orange peel. This elegant dessert is smooth, softly set with a slight wobble, and infused with citrus notes from the orange liqueur and peel, perfect for special occasions or intimate dinners.
Ingredients
Scale
Panna Cotta
- 1/4 oz powdered unflavored gelatin (1 envelope)
- 1 1/2 cups half and half or whole milk, cold
- 1 cup heavy whipping cream
- 1/2 cup white chocolate morsels or 3 oz white chocolate bar, chopped
- 1/4 cup sugar
Orange-Dark Chocolate Sauce and Toppings
- 3 oz orange dark chocolate bar, finely chopped
- 3/4 cup heavy cream
- 1 tablespoon orange liqueur
- 2 tablespoons Callebaut Crispearls chocolate beads or other chocolate caviar
- 12 pieces candied orange peel, 2-3” lengths
Instructions
- Bloom Gelatin: Sprinkle the powdered gelatin over 1/4 cup of the half and half in a small bowl. Stir briefly and let stand for 2 minutes until the gelatin is lumpy but has absorbed the liquid.
- Heat Cream Mixture: In a saucepan over medium heat, combine the heavy cream, white chocolate morsels, and sugar. Stir continuously until the chocolate melts and the sugar dissolves, approximately 5 minutes.
- Dissolve Gelatin: Remove the saucepan from heat and stir the gelatin mixture into the hot cream mixture until completely dissolved. Then stir in the remaining 1 1/4 cups of half and half.
- Pour and Chill: Divide the panna cotta mixture evenly among six 8 oz stemmed glasses or ramekins (or use smaller mini martini glasses for up to 12 servings). Cover and refrigerate until set, about 4 hours or up to two days ahead of serving.
- Prepare Sauce: In a microwave-safe bowl, heat the chopped orange dark chocolate and 3/4 cup heavy cream on high power for 1 1/2 minutes, stirring every 30 seconds until smooth and melted.
- Add Liqueur and Cool: Stir the orange liqueur into the warm chocolate mixture. Let the sauce cool until just warm but still pourable.
- Serve: Pour some of the orange-dark chocolate sauce over each set panna cotta. Garnish each serving with a few chocolate beads and a candied orange peel. Serve extra sauce on the side in a small pitcher.
Notes
- This panna cotta has a soft, wobbly texture and balances rich creaminess with lightness, highlighted by the citrusy orange chocolate topping.
- Use white chocolate morsels made with real cocoa butter for the best melting and flavor or finely chop a white chocolate baking bar.
- The orange dark chocolate can be substituted with plain dark chocolate if preferred.
- Adjust the number of servings by using smaller glasses for cocktail portions or larger glasses for a classic dessert size.
- Panna cotta can be prepared up to two days in advance. Top with chocolate sauce beforehand, but add candied orange peel garnish closer to serving to avoid weeping.
- If using ramekins and serving plated, serve the sauce on the side or drizzle just before serving to prevent softening the panna cotta texture.
- The chocolate sauce will remain lightly set after refrigeration but not as firm as ganache, maintaining a pourable consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
