Chocolate

Light And Dark Spicy Chocolate Panna Cotta

by:
September  7, 2013
Author Notes

This is a duo of panna cotta and using different chillies for each. The milk chocolate is more delicate so I used cascabel chillies which are very mild and for the more assertive dark chocolate I used guajillo for a more intense flavor and heat. I garnished with a dollop of lightly sweetened whipped cream sprinkled with a pinch of the chile powder that is used in each dessert. It's cold, creamy and spicy and absolutely delicious. —sdebrango

  • Makes 4 4 oz ramekins
Ingredients
  • 2 whole cascabel chillies
  • 2 whole guajillo chillies
  • 1 3/4 cups heavy cream divided
  • 1 1/4 teaspoons powdered or granulated gelatin
  • 3 tablespoons sugar
  • pinch of salt
  • 2 ounces good quality milk chocolate
  • 1 1/2 ounces good quality dark chocolate
  • 2 teaspoons ground guajillo chili powder for the dark chocolate
  • 2 1/2 teaspoons ground cascabel chili powder for the milk chocolate
  • heavy cream whipped and sweetened to garnish
In This Recipe
Directions
  1. Heat skillet until hot, add the whole chillies and pan roast to dry approx 7-8 minutes turning frequently. Remove from heat and set aside. When cooled remove stems and seeds and grind each chile separately until it is a fine powder. Set aside.
  2. in small ramekin pour in 1/4 cup heavy cream and add the gelatin. In bowl pour some very hot water (only a few inches. Place ramekin with cream and gelatin in the hot water and let sit. Meanwhile in medium saucepan pour in 1 1/2 cups heavy cream, the sugar and salt and heat to boiling and immediately turn off the heat. Stir the dissolved gelatin into the cream.
  3. Divide the heated cream from the saucepan evenly into two bowls. Add the milk chocolate to one bowl and the dark to the other. Let sit for 5 minutes then whisk to combine, the chocolate should be completely melted. Add the guajillo chile powder to dark chocolate and the cascabel to the milk chocolate stir to combine. Spray ramekins with neutral cooking spray.
  4. Pour into prepared ramekins, let come to room temperature then cover and refrigerate overnight or at least 4 hours. When ready to serve set each ramekin in hot water for approximately 4-5 seconds. Run butter knife around the custard to loosen and invert onto serving plate. Serve with lightly sweetened whipped cream sprinkled with a little left over chile powder using the same as in the panna cotta.

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I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.