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Mocha Panna Cotta with Mascarpone Cream – Layer upon layer of chocolate, coffee, and cream makes for one rich, delicious java dessert that you’ll want to share with everyone!
I am totally one of those people that could drink coffee all day.
At this point in my caffeine-driven life, I’m convinced that it’s all a lie. A placebo effect that convinces busy, sleep-deprived workaholics (like moi) that they can conquer the world…one cup at a time.
For me, coffee just fills the void that I wish was my snooze button. 5 days a week, my morning is the same: stumbling to the old Keurig long before the sun has even thought about coming up, eyes half open, with the dog whining at the back door to be let out.
Coffee first, then life. But for me it’s not necessarily the caffeine, but the routine.
As a kid, I could never understand what Nana saw in drinking coffee. Aside from the scent of the grounds as you open the bag (which I’m pretty sure we are predestined as humans to love,) the appeal of the bitter brown liquid was lost on me. Especially since she would make a kettle-full and take two days to drink the whole thing, simply microwaving a cup at a time.
She was one of those people who drank 3-4 cups a day, at all hours, and she lived to be 90. Plus, she had no health problems until her last year with us.
The back and forth of whether or not caffeine affects heart health loses credibility when you look at the full, vigorous life she led.
This past Friday, I participated in a local American Heart Association Heart Walk (around Daytona International Speedway) with people representing various small and large businesses in my area. I, of course, walked with my team from Publix, but I was walking for my Papa.
If you’re a regular reader, you know all about Nana, but I don’t talk about Papa much. I was very young when he passed away in 1989 after his eighth and final heart attack, but my memories of him are vivid. He had an incredibly full head of hair for a man in his late 70s, and he was always dressed well. He forever smelled like Old Spice. He drank buttermilk from the carton and ate fried bologna and onion sandwiches like it was his job.
He read to me every night, more than one story if I asked him to. He built the cabinets in my kitchen with his own two hands, and while I can’t stand Formica, I can’t bear to change them.
And oh man, did he love his family. Despite how young I was, losing my father figure was incredibly impactful. I didn’t know him nearly as well as I grew to know Nana, but I still miss him every day, and blow a kiss at the photo I have of him by my front door on my way out.
Coffee cup in hand.
This week, the fun folks of Sunday Supper are sharing their favorite coffee-based recipes, so of course, I couldn’t pass up showing off one of my favorite desserts of all time.
It’s already the most beautiful blend of cream and gelatin, and then…spiking it with espresso? And layering it over dark chocolate Kahlua mousse?! Oy. Hold me.
Pouring some warm chocolate ganache to soften the top of the panna cotta juuust a little bit, then topping it all off with a sweet mascarpone whipped cream makes this dessert complete. The various textures and flavors are a decadent combo that can dull that evening coffee ache that sometimes hits.
If you decide to make this recipe, trust me when I say a wine glass full like the ones in my photos will require two or three spoons to finish it off – it’s incredibly rich, so it is completely acceptable (and probably recommended!) to make smaller glasses to feed more people their own serving.
Just imagine how cute this would look in shooter glasses! Oh, the wheels are turning in this head of mine…
Mocha Panna Cotta with Mascarpone Cream
Mocha Panna Cotta with Mascarpone Cream - Layer upon layer of chocolate, coffee, and cream makes for one rich, delicious java dessert that you'll want to share with everyone!
- 1 1/4 cups heavy cream
- 1/2 cup dark chocolate, chopped
- 1 1/2 Tablespoons honey
- 1/3 cup cocoa powder
- 2 teaspoons Kahlua (optional)
Espresso Panna Cotta
- 1/2 cup whole milk, separated
- 2 teaspoons plain gelatin powder
- 1 1/4 cups heavy cream
- 1 1/2 Tablespoons instant espresso
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped
- Place the cream, chocolate and honey in a medium saucepan set over medium-low heat. Stir until smooth and incorporated. Whisk in the cocoa powder and Kahlua.
- Place 3-4 wine glasses at a slant in loaf pans. Carefully pour the chocolate mixture into them. Refrigerate for 2-3 hours until set.
Espresso Panna Cotta
- Place ¼ cup of milk in a small shallow bowl and set it in a larger bowl filled with hot water. Sprinkle the gelatin over the milk, allowing gelatin to melt.
- In a medium saucepan set over low heat, bring the remaining ¼ cup of milk, heavy cream, espresso, and sugar to a low boil, and simmer for about 5 minutes.
- Remove coffee-cream mixture from heat and whisk in the vanilla and gelatin until combined. Allow the mixture to come to room temperature, then pour over the set chocolate cream.
- Refrigerate until set, at least 4 hours.
- Combine cream and chocolate in a double boiler, whisking until smooth. (Alternatively, place in a microwave-safe bowl and heat in 30-second bursts, whisking between until smooth.)
- Pour ganache over set panna cotta just before serving.
- Combine all ingredients in a medium bowl. Using a hand mixer, whip until medium peaks form.
- Pipe or spoon prepared mascarpone cream over ganache before serving, then garnish with whole coffee beans. Enjoy!
|Amount Per Serving||As Served|
|Calories 1505kcal Calories from fat 1163|
|% Daily Value|
|Total Fat 129g||198%|
|Saturated Fat 79g||395%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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