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Three chocolate panna cottas with some pear syrup jelly, over a black slate

Chocolate Almond Panna Cotta

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Servings

Ingredients

  • 1 quart Almond milk 946 ml
  • 1/2 cup sugar
  • 4 bar dark chocolate 400 grams
  • 2 tablespoon Gefen clear Jello
  • 1/2 cup water

Instructions

  • Bring the Almond milk and sugar to a boil.
  • Break up the bars of chocolate and place them into a large heat safe bowl.
  • Combine the Jello in 1/2 a cup of water and heat in the microwave for 15 seconds. Stir until dissolved
  • When the Almond milk comes to a boil whisk in Jello and then pour over chocolate.
  • Whisk the mixture until totally smooth and then pour into tiny ramekins, shot glasses, or the serving vessel of your choice. Let set in the refrigerator for two hours.
  • After cooled and set the Panna Cotta can be topped with festive seasonal fruit, berries or pomegranate seeds. For a special treat try the Ginger Snap Tuile.