Best Chocolate Soy Panna Cotta Recipes

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CHOCOLATE-SOY PANNA COTTA



Chocolate-Soy Panna Cotta image

Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 8

2 tablespoons cold water
1 envelope unflavored gelatin (2 1/4 teaspoons)
5 ounces silken tofu
3 cups unsweetened plain soy milk
1/2 cup packed dark-brown sugar
1/4 teaspoon coarse salt
3 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped, plus 1/2 ounce shavings for garnish (optional)
2 teaspoons pure vanilla extract

Steps:

  • Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
  • Puree tofu in a food processor until smooth. Combine soy milk, sugar, and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu, and stir until chocolate has melted. Pour through a fine sieve into a bowl, and let cool completely at room temperature.
  • Pour into six 6-ounce ramekins or cups. Cover with plastic, and refrigerate overnight (or up to 2 days). Garnish with chocolate shavings if desired.

Nutrition Facts : Calories 220 g, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 58 g

SILKY, CREAMY CHOCOLATE PANNA COTTA



Silky, Creamy Chocolate Panna Cotta image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield About 6 servings

Number Of Ingredients 8

One 1/4 ounce packet unflavored gelatin
1 1/2 cups whole milk
1 1/2 cups half and half
1/2 cup sugar
1/4 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Steps:

  • Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
  • Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
  • Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
  • Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
  • To serve, top the panna cottas with whipped cream and chocolate shavings.
  • Serve and enjoy!

CHOCOLATE PANNA COTTA



Chocolate Panna Cotta image

This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.

Provided by Studentchef

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon unflavored gelatin
3 tablespoons milk
2 cups 15% cream
1/2 cup white sugar
1/4 cup grated dark chocolate

Steps:

  • Sprinkle gelatine in milk snd allow to soften for ten minutes.
  • Heat cream with sugar. Add chocolate and stir until it is dissolved.
  • Remove from stove add softened gelatine and stir.
  • Por mixture into coffee cups and place in fridge for 2 hours to set.

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES



White Chocolate Panna Cotta with Stewed Strawberries image

Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.

Provided by Juniper

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h57m

Yield 6

Number Of Ingredients 9

6 ounces white chocolate, chopped
2 cups heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla bean paste
1 tablespoon boiling water
1 ½ teaspoons unflavored gelatin powder
4 ounces fresh strawberries, quartered
¼ cup orange juice
2 teaspoons white sugar

Steps:

  • Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
  • Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
  • Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
  • Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
  • Spoon some stewed strawberries over each ramekin to serve.

Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g

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