It’s a good thing that being a chocoholic is considered socially acceptable, or I would have been forced to enroll in a twelve-step program long ago.
Chocolate Panna Cottas
1 ½ cups milk
2 ½ teaspoons (1 envelope) gelatin
3 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips
1 ½ cups heavy cream
¼ cup sugar
1 teaspoon vanilla extract
Measure ½ cup of the milk into a small bowl and slowly sprinkle over the gelatin. Place the chocolate into a bowl over a small pan of simmering water and heat, stirring frequently, until melted. Combine the remaining 1 cup of milk, cream, and sugar in a small saucepan and heat to a bare simmer. Whisk in the gelatin mixture, chocolate, and vanilla. Chill over an ice bath until just beginning to thicken. Divide the mixture among 6 ramekins or dessert cups. Refrigerate for about 4 hours, or until set.
Serve as is, or to unmold, dip the bottom of each ramekin into hot water for a few seconds, wipe dry, and invert onto a dessert plate.
Serves 6. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator. These silky panna cottas are sure to satisfy your chocolate cravings, and the best part is that the recipe’s a cinch to make!