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Volo Chocolate Panna Cotta

Desserts

Serves 16 4 oz portions

Creamy and smooth panna cotta with a glass of Ferrari-Carano Merlot or Reserve Cabernet Sauvignon? Yes please!

Ingredients

For the Panna Cotta

  • 5 ½ cups Clover Stornetta heavy whipping cream
  • 3 ¼ teaspoons powdered gelatin (gold)
  • 6 tablespoons granulated sugar
  • Pinch Kosher Salt
  • 15 ounces Volo Dark Chocolate, finely chopped

For the Organic Strawberry Purée

  • 1 pound organic strawberries, clean and hulled, cut into 4 – 6 wedges
  • 3 ounces granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch Kosher salt
  • Pinch black pepper, freshly ground
  • 1 tablespoon basil, chiffonade

For the Sweetened Whipped Cream

  • 2 cups Clover Stornetta heavy whipping cream
  • 1/3 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract


For the Panna Cotta

Pour 1 ½ cups of cream into a small, heat proof bowl, sprinkle the gelatin over it and let stand until softened, about 20 minutes.

Place the bowl on a double boiler, stirring occasionally until the gelatin is completely melted. Use a stick blender if necessary to completely dissolve the gelatin.

Meanwhile in a saucepan over medium heat, bring the remaining cream, sugar, and salt just to a boil. Immediately remove the pan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture and stir until well blended.

Pour through a fine mesh strainer, working quickly, not letting the chocolate mixture cool too much. Portion into a cup, jar, or dish. Be sure to divide the mixture evenly.

Loosely cover the panna cotta and chill until properly set. Chill for at least 3 hours.

For the Organic Strawberry Purée

Thoroughly combine all ingredients, let mixture rest 24 hours. Add all ingredients into a Vitamix blender, purée until smooth. Reserve in refrigerator until ready to use.

For the Sweetened Whipped Cream

Whisk cream until soft peaks form, reserve in refrigerator until ready to use.