Last night, on a whim, Husband and I took dinner to Brother-in-Law. (Aside from enjoying B-I-L’s company, my other self-seeking reason was to make use of his food processor. Shhh, let’s keep that between us.) Since I had little notice, a quick dessert prep was the order of the afternoon. Panna cotta, perfect! The unconventional chocolate-peanut butter flavor combination is my own take on the Italian classic, which I imagine has been concocted in many Italian kitchens with Nutella.
Not only is this cute, creamy, custardy cup of pleasure a snap to whip up, it is also a sensible dessert that doesn’t merit extra gym time. Rich, dark, and chocolatey with just enough salt and peanut butter, this dessert will satisfy the strongest sweet and savory cravings. Try it and fall in love!
- 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)
- 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.
- 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.
- Add 1T. of chocolate syrup to the bottoms of 4-6 ramekins (I used a muffin tin) to coat.
- Pour chocolate milk mixture evenly into ramekins.
- 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.