Panna cotta is extremely good. As are all custards, but gelatin is much less temperamental than eggs are. Hard to mess this one up.
The yogurt is there for acidity and texture; I swear I’m not getting paid by Activia or anything.
- 12oz heavy cream
- 1/4c plain Greek yogurt or sour cream
- 2T sugar
- 1/2t salt
- 2oz chocolate chips, or chopped baking chocolate
- 2T cocoa powder (optional)
- 1t gelatin (use a little less if you’re putting both kinds of chocolate in)
Grease four custard cups or small ramekins.
Start the gelatin in a little bit (1/4c) of the heavy cream–mix and let it sit for a few minutes til it mostly dissolves.
Bring the rest of the cream to a boil and immediately take off the heat; whisk in the rest of the ingredients, starting with the yogurt and the solid chocolate and ending with the gelatin mixture (work quickly so the liquid doesn’t cool off before everything dissolves).
Transfer to some kind of vessel with a spout and divide among the ramekins.
If you feel the need to plop them out onto a plate and dust them with cocoa powder or something extra like that, loosen ’em in a hot water bath first.