What can be a better way to jumpstart my passion for treats and desserts this year than a cold, chocolatey dessert? None, so I went ahead and made a couple of chocolate milk Panna cottas as our dessert for the day. Lucky for me because I happen to have a huge bar of VanHouten milk chocolate given to me as a gift from a friend from his recent trip to Japan.
Knowing how this friend of mine is so much into business, I asked him if he is planning to sell VanHouten soon, and he said yes. So if ever you want to buy stocks of chocolate milk for baking, feel free to send me an email or PM me on Facebook and I’ll give you his contact number.
Recipe:
– In a saucepan, heat 1 3/4 cup milk with a pinch of salt and 2 tbsp sugar, remove from heat
– Add 2 ounce chopped milk chocolate and mix until all chocolate are dissolved
– Return pan to heat and sprinkle 1 teaspoon unflavored gelatin, mix until dissolved
– Add 2-3 drops vanilla extract
– Transfer to molding cups or ramekins.
– Cool to room temperature and chill.
– Use a knife to unmold your panna cotta to a serving dish. Add chocolate shavings on top before serving
Chill your panna cotta overnight to make the texture silkier.
Yum!
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