This is a chocolatey version of the classic Italian dessert, replace the vanilla with chocolate and believe me it is exquisite!
Panna Cotta is to Italy, what Creme Brulee is to France, a popular dessert that deserves all the fame it has as a great part of the cuisine of beautiful Italy. It's like a delicate flan, easy to eat and addictive!!
Ingredients for 6 medium servings
1 cup of milk
2 cups of heavy cream
150 grams of Lachó Liquid Chocolate chocolate sauce
50 grams sugar
15 grams unflavored gelatin
Hydrate the gelatin in 3 tablespoons of warm water and let it rest for 5 minutes.
Heat the milk in a small saucepan, add the cream and mix.
Add the sugar and add the chocolate sauce Lachó Liquid Chocolate, mixing well.
Then add the gelatin, stirring to avoid lumps.
Cook for 5 minutes.
Put in a mold.
Refrigerate for at least 4 hours.
**. Find Lachó Liquid Chocolate in the online store www.lachocacao.com, available in Ecuador.
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