Dark Chocolate Panna Cotta

Recipe Source: Wine Mag

Ingredients:

• 2 tablespoons water for gelatin
• 2 teaspoons powdered gelatin, unflavored
• ¾ cup whole milk
• 1 vanilla bean, split lengthwise, seeds scraped
• ½ teaspoon salt
• 4 ½ ounces Valrhona Grand Cru Dark Baking Chocolate Guanaja 70%
• 2 tablespoons plus 1 ½ teaspoon whipping cream

Directions:

1. Place water in a small bowl, and sprinkle gelatin evenly over water. Let stand until softened, about 5 minutes.
2. In a small saucepan, heat milk, vanilla bean and seeds, salt, adding softened gelatin.
3. In a medium bowl, melt Valrhona chocolate over a bain marie. Don’t allow steam or water to mix with the chocolate.
4. When melted, remove bowl and pour hot milk mixture over chocolate. Emulsify with a hand blender, being careful not to splash.
5. Add cream and gently mix until just incorporated.
6. Let cool, then pour into serving glasses or ramekins, and chill overnight.