Description
This elegant White Chocolate Panna Cotta with Orange-Chocolate Sauce is a creamy, rich dessert featuring a soft set white chocolate base paired with a luscious orange-infused dark chocolate sauce. Garnished with chocolate beads and candied orange peel, this dessert is perfect for sophisticated gatherings and can be prepared up to two days in advance.
Ingredients
Scale
Panna Cotta
- 1/4 oz powdered unflavored gelatin (1 envelope)
- 1 1/2 cups half and half or whole milk, cold
- 1 cup heavy whipping cream
- 1/2 cup white chocolate morsels or 3 oz white chocolate bar, chopped
- 1/4 cup sugar
Orange-Dark Chocolate Sauce and Toppings
- 3 oz orange dark chocolate bar, finely chopped
- 3/4 cup heavy cream
- 1 tablespoon orange liqueur
- 2 tablespoons Callebaut Crispearls chocolate beads or other chocolate caviar
- 12 pieces candied orange peel, 2-3” lengths
Instructions
- Prepare Gelatin: Sprinkle the powdered gelatin over 1/4 cup of the half and half in a small bowl. Stir briefly and let stand for 2 minutes until the mixture becomes lumpy.
- Melt Chocolate Mixture: Combine the heavy cream, white chocolate, and sugar in a saucepan over medium heat. Stir continuously until the chocolate has melted and sugar fully dissolves, about 5 minutes.
- Combine Gelatin and Cream: Remove the saucepan from heat. Stir the gelatin mixture into the hot chocolate mixture until completely dissolved. Then stir in the remaining 1 1/4 cups of cold half and half.
- Set Panna Cotta: Pour the mixture evenly into six 8 oz stemmed glasses or ramekins. Cover and chill in the refrigerator for about 4 hours or up to 2 days until set with a slight wobble.
- Make Orange-Dark Chocolate Sauce: In a microwave-safe bowl, heat the chopped orange dark chocolate and heavy cream on high for 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Stir in the orange liqueur and allow the sauce to cool until just warm and pourable.
- Serve: Pour a small amount of the orange-dark chocolate sauce over each set panna cotta. Garnish with chocolate beads and a piece of candied orange peel just before serving. Serve extra sauce on the side if desired.
Notes
- This panna cotta has a soft set with a slight wobble, resulting in a light yet creamy texture.
- Use white chocolate morsels containing real cocoa butter for the best flavor and smooth melting, or finely chop a quality white chocolate bar.
- The orange dark chocolate bar enhances the sauce flavor, but a plain dark chocolate bar can be substituted.
- You can scale the recipe to serve from 6 to 12 depending on portion size; smaller servings are ideal for cocktail parties.
- Prepare the panna cotta up to two days ahead. You can pre-top with sauce, but add garnishes just before serving to prevent weeping.
- For molded panna cottas, serve sauce on the side or drizzle just before plating.
- The sauce remains pourable after mixing but will slightly firm if refrigerated on top of the panna cotta, though it will not become as firm as ganache.
Nutrition
- Serving Size: 1 glass (8 oz)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
