Description
A creamy and rich chocolate panna cotta made with coconut milk and dark chocolate, utilizing agar agar powder for a vegan-friendly setting agent. This dessert is smooth, indulgent, and perfect for those looking for a dairy-free or plant-based chocolate treat.
Ingredients
Scale
Liquid Ingredients
- 1 1/2 cups full-fat coconut milk (or heavy cream)
- 1/2 cup milk of choice (dairy or non-dairy)
- 1/4 cup maple syrup or sweetener of choice
- 1 teaspoon pure vanilla extract
Dry and Solid Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 2 teaspoons agar agar powder (or 1 packet unflavored gelatin for non-vegan)
- Pinch of salt
Instructions
- Combine liquids and cocoa powder: In a medium saucepan, whisk together the full-fat coconut milk, milk of choice, unsweetened cocoa powder, and maple syrup or chosen sweetener until well combined.
- Add setting agent: Place the saucepan over medium heat and stir in the agar agar powder (or gelatin if using). Whisk frequently to prevent lumps and ensure even incorporation.
- Melt the chocolate: When the mixture starts to steam, add the dark chocolate chips or chopped chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Simmer to activate agar agar: Bring the mixture to a gentle boil, then reduce heat to a simmer. Whisk constantly for 2-3 minutes to activate the agar agar, ensuring the mixture thickens properly.
- Finish the mixture: Remove the saucepan from heat, then stir in the vanilla extract and a pinch of salt to enhance flavor.
- Pour into molds: Pour the chocolate mixture evenly into 4 ramekins or silicone molds for setting.
- Cool and refrigerate: Allow the panna cotta to cool at room temperature for about 15 minutes. Then transfer to the refrigerator and chill for at least 4 hours until fully set.
- Serve: To serve, gently run a knife around the edges of each mold and invert onto a plate, or serve directly in the ramekins if preferred.
Notes
- You can substitute agar agar with unflavored gelatin for a non-vegan version; use 1 packet of gelatin instead of agar agar powder.
- For a lighter version, use light coconut milk or substitute heavy cream with plant-based milks.
- The sweetness level can be adjusted by varying the amount of maple syrup or sweetener used.
- Ensure constant whisking during simmering to prevent the mixture from clumping or burning.
- This dessert can be stored covered in the refrigerator for up to 3 days.
