Chocolate Panna Cotta Eggs

17/11/2023

I can provide you with a recipe for making chocolate panna cotta eggs, a delicious and original idea for a dessert that combines the smoothness of panna cotta with the richness of chocolate. Here’s the recipe:

Ingredients

500 ml of fresh cream
150 g of sugar
10 g of fish glue (sheet gelatin)
1 vanilla pod (or vanilla extract)
150 g of dark chocolate
Cocoa powder for decorating (optional)

Preparation

First, soften the fish glue in cold water for about 10 minutes.
In the meantime, pour the cream into a saucepan, add the sugar and the seeds of the vanilla pod (or the vanilla extract). Bring it almost to a boil, being careful not to let it boil.
When the cream is hot and the sugar has dissolved, turn off the heat and add the well-squeezed fish glue. Stir well until the gelatin is completely dissolved in the cream.
Take some egg-shaped molds (or alternatively, emptied and cleaned real eggshells) and pour the panna cotta mixture inside, then let cool at room temperature.
Once cooled, place the eggs in the refrigerator for at least 4-5 hours, or until they have completely solidified.
In the meantime, melt the dark chocolate in a double boiler.
When the panna cotta is ready, gently unmold it and use the melted dark chocolate to cover the eggs, thus achieving an amazing effect. Let the chocolate shell solidify as well.
Before serving, if desired, you can dust the chocolate panna cotta eggs with a little cocoa powder for an even more spectacular effect.

Curiosities

Panna cotta, a spoon dessert originating from Piedmont, has seen many variations over the years. This version in chocolate eggs is perfect for holidays like Easter, or to surprise your guests with an unusual and refined presentation.

Remember that you can always personalize your panna cotta by adding different flavors such as coffee, chocolate, fresh fruit, or coulis!

And for a final touch, you could pair this dessert with a lovely Passito di Pantelleria wine, whose sweet and lingering flavor will wonderfully complement the creaminess and taste of your dessert.