Milk Chocolate Panna Cotta Recipe

Near the end of my senior year in high school, a good friend of mine invited me to her birthday party. Actually, she invited probably half of the whole class, which was probably around 25 kids or so. At her party, I came across this super delicious milk and chocolate dessert. For me at that time, it was just about the most delicious dessert I’ve ever tasted. Right there and then, I asked her for the recipe of the dessert, which was prepared by either a family member or a friend of hers. The next week, she gave it to me.

Unfortunately, at 16, I was really more of the eating type and not the cooking type of a person. So even though I was honestly very impressed with the dessert and genuinely wanted a copy of the recipe, also like a real non-cooker, I kept the recipe but never tried making it. An embarrassing admission, I know.

Recently, while being best friends with Mr. Google, I came across an image of that very dessert. Now that I and my husband share an almost similar passion for cooking, I just have to make this dish. I’m glad I did. It turned out to be quite a success and tasted just as amazing as that dessert at my friend’s birthday party. A few friends of mine felt a bit bad that I did not invite them over to have some.

After tweaking the recipe enough to make it mine without deviating too much from the flavour, I’m sharing it with you so you too might enjoy it. My high school friend had called it by an odd name which, nowadays, might be misunderstood as offensive.  For that reason, I’ll go with the basics and call this dish Milk Chocolate Panna Cotta.

 

MILK CHOCOLATE PANNA COTTA

Ingredients:
(Chocolate Layer)
2 packs unflavoured gelatin
1/2 cup cold water
1/2 cup unsweetened cocoa powder
1/2 cup hot water
1 can evaporated milk
1 cup raw sugar
 (White Milk Layer)
1/2 cup cold water
2 packs unflavoured gelatin
1 can condensed milk
2 cups cream

In a small bowl, melt 2 packs of gelatin in half cup of cold water. Set aside. In a separate bowl, mix cocoa powder and 1/2 cup hot water thoroughly. Set aside. Heat evaporated milk in a saucepan on low heat and stir in sugar until well dissolved. Blend in the melted cocoa.  Add the gelatin mixture and stir well until dissolved.  Let this mixture cool by stirring continuously, before transferring to a deep tray. Refrigerate for at least two hours to make sure it has completely set.

Prepare the white milk layer while the chocolate layer sets in the fridge.  To make the white milk layer, melt 2 packs of gelatin in half cup cold water.  Set aside.  Mix cream and condensed milk in a saucepan and cook over low heat until hot.  Add the melted gelatin and stir until well blended (approx. 10 minutes).  Remove from the stove and continue stirring to cool down the mixture.  (It is very important that this mixture has completely cooled down before adding it to the chocolate layer, or else you’ll run the risk of melting and destroying the chocolate layer.)

Take the tray of chocolate layer out of the fridge.  Using a ladle or a cup, gradually and carefully transfer the white milk mixture over the solid chocolate layer on the tray.  Refrigerate for at least 3 hours.

To serve, turn the panna cotta upside down on a serving platter. If you like, you can also drizzle chocolate syrup and sprinkle chocolate shavings on top.

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