Mocha Panna Cotta

When I get a chocolate craving, I just have to follow it. This particular chocolate craving led me to make a mocha panna cotta.

I happened to have a lot of extra cream sitting around, as well as some gelatin left over from when I made marshmallows a few months ago, so I figured I would try it. I can't quite decide how to describe it... Somewhere between flan ans jell-o? Either way, I would definitely make it again, if for no other reason than that is is chocolate and "panna cotta" sounds fancy.

Mocha Panna Cotta

Asapted from Giada, Serves 2-3

• ½ cup whole milk
• 1 ½ teaspoons unflavored powdered gelatin
• 1 ½ cups heavy cream
• 2 teaspoons espresso powder
• 2 teaspoons unsweetened cocoa powder
• ¼ cup sugar
• Pinch salt
• Blocks of white and/or dark chocolate, optional

Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso and cocoa powders, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses (or whatever glasses you want to serve this in), dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.

When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.