Peanut Butter Cup Panna Cotta
 
 
Serves: 6
Ingredients
  • 1½ c. milk
  • 1¾ sheets unflavored gelatin (or 1½ t. gelatin powder)
  • 3T. cocoa powder
  • 3T. sugar
  • 2T. peanut butter
  • ¼t. salt
  • ¼t. vanilla extract
  • ¼ c. chocolate ice cream syrup (optional)
Instructions
  1. Fill a bowl with 2 cups of cold tap water and add the gelatin leaves. Set aside. If using powdered gelatin, sprinkle it over the cold milk in the saucepan (heat off), wait 5 minutes to bloom the gelatin, and continue.
  2. In a small saucepan, combine all remaining ingredients except syrup and heat to a bare simmer, whisking often. Add gelatin leaves and whisk to dissolve. Set aside.
  3. Add 1T. of chocolate syrup to the bottoms of 4-6 ramekins (I used a muffin tin) to coat.
  4. Pour chocolate milk mixture evenly into ramekins.
  5. Chill in the refrigerator 4 hours until hard set. To release, run a knife along the rim and flip onto serving plate. Garnish with additional chocolate sauce, if desired.
Recipe by Jellibean Journals at https://jellibeanjournals.com/peanut-butter-cup-panna-cotta/