DARK CHOCOLATE PANNA COTTA

Dark Chocolate Panna Cotta image

Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
5 tablespoons raspberry liqueur, divided
1 envelope unflavored gelatin
1 cup cold 2% milk
4 ounces 53% cacao dark baking chocolate, chopped
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Optional: Fresh raspberries and mint leaves

Steps:

Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.

Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.