This dark, silky pannacotta tastes a lot like Baileys (Original Irish cream liqueur) in custard form. Quick and easy, but very chocolaty and fun. This quick dark chocolate panna cotta with Baileys is one of my party panna cotta version and one of my husband’s favorite recipes.
Servings 4
Ingredients:
- 11 g packet gelatin (or 3 gelatin leaves)
- 250 ml/8 fl oz. /1 cup whole milk
- 250 ml/8 fl oz. /1 cup heavy cream
- 100 grams dark chocolate (75% +)
- 1 ½ teaspoon Baylies cream liqueur
- 25 g/1 oz. / 1/8 cup caster sugar
- A handful of bittersweet chocolate chips – to garnish (if desired)
Instructions:
- Pour 75 ml/3 fl oz. /5 tbsps. almost-boiling water into a heatproof bowl then sprinkles in the powdered gelatin. Stir until dissolved, then leave to cool. If using gelatin leaves cover the leaves with the water and leave for 20 minutes or until softened.
- In a saucepan, add the milk, heavy cream, the Baylies liqueur, and sugar. Bring to the boil, then decrease the heat, place the dark chocolate, and simmer for additional 4-5 minutes, stirring occasionally, or just until the sugar has dissolved and chocolate has melted.
- Remove from the heat and add the gelatin liquid in a thin, steady stream or add the softened leaves and stir until dissolved; stir well and set aside to cool.
- Pour the mixture into 4 cups/ramekins/ small dishes/ or nice glasses.
- Place in the fridge and chill for at least an hour, or until set.
- Before servings, sprinkle a few chocolate chips to each panna cotta
Buon Appetito!
Dark Chocolate Panna Cotta with Baileys
This dark, silky pannacotta tastes a lot like Baileys (Original Irish cream liqueur) in custard form. Quick and easy, but very chocolaty and fun. This quick dark chocolate panna cotta with Baileys is one of my party panna cotta version and one of my husband’s favorite recipes.
Ingredients
- 11 g packet gelatin or 3 gelatin leaves
- 250 ml/8 fl oz. /1 cup whole milk
- 250 ml/8 fl oz. /1 cup heavy cream
- 100 grams dark chocolate 75% +
- 1 ½ teaspoon Baylies cream liqueur
- 25 g/1 oz. / 1/8 cup caster sugar
- A handful of bittersweet chocolate chips – to garnish if desired
Instructions
- Pour 75 ml/3 fl oz. /5 tbsps. almost-boiling water into a heatproof bowl then sprinkles in the powdered gelatin. Stir until dissolved, then leave to cool. If using gelatin leaves cover the leaves with the water and leave for 20 minutes or until softened.
- In a saucepan, add the milk, heavy cream, the Baylies liqueur, and sugar. Bring to the boil, then decrease the heat, place the dark chocolate, and simmer for additional 4-5 minutes, stirring occasionally, or just until the sugar has dissolved and chocolate has melted.
- Remove from the heat and add the gelatin liquid in a thin, steady stream or add the softened leaves and stir until dissolved; stir well and set aside to cool.
- Pour the mixture into 4 cups/ramekins/ small dishes/ or nice glasses.
- Place in the fridge and chill for at least an hour, or until set.
- Before servings, sprinkle a few chocolate chips to each panna cotta
- Buon Appetito!
Notes
Servings 4
