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!
Course Dessert
Cuisine Italian
Keyword coffee panna cotta, panna cotta
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Calories 833kcal
Author Erica
Ingredients
Chocolate Cream
1 ¼cupsheavy cream
½cupdark chocolatechopped
1 ½tablespoonshoney
⅓cupcocoa powder
2teaspoonsKahluaoptional
Espresso Panna Cotta
½cupwhole milkseparated
2teaspoonsplain gelatin powder
1 ¼cupsheavy cream
1 ½tablespoonsinstant espresso
½cupbrown sugar
1teaspoonvanilla extract
Chocolate Ganache
½cupheavy cream
½cupdark chocolatechopped
Mascarpone Cream
½cupheavy cream
¼cupMascarpone cheesesoftened
2tablespoonspowdered sugar
1teaspoonvanilla extract
Whole coffee beansfor garnish
Instructions
Chocolate Cream
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.
Chocolate Ganache
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.
Mascarpone Cream
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!