Peppery chocolate panna cotta

Name: Peppery chocolate panna cotta
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 75 g Dark chocolate; 4 sheets Gelatine; 1 TABLESPOON pink berries; 250 g Mascarpone; 450 g double cream; 300 g white chocolate; 8 Muffin paper sleeves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

75 g Dark chocolate
4 sheets Gelatine
1 TABLESPOON pink berries
250 g Mascarpone
450 g double cream
300 g white chocolate
8 Muffin paper sleeves

Directions

1
Place paper cuffs in 8 muffin tins and chill. In the meantime, chop dark chocolate coarsely and melt it on a warm water bath. Spread the inside of the paper cuffs with melted chocolate and refrigerate again.
2
Soak the gelatine. Coarsely crush the pink berries. Heat mascarpone and double cream in a pot (do not boil!). Coarsely chop white chocolate and melt in it. Remove from heat and fold in pink berries.
3
Let it cool down until the cream has reached room temperature. Pour into the chocolate moulds and immediately refrigerate again for 2 hours. Shortly before serving, remove paper cuffs from the chocolate.
4
Raspberry sauce tastes good with it.