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–+ servings
chocolate peanut butter panna cotta

Chocolate Peanut Butter Panna Cotta

Anna Chwistek
Simple to make, perfectly creamy and so delicious it will blow your mind. Lightly sweetened and set with just enough gelatin to hold it together. We finish it off with a dollop of whipped mascarpone and sprinkles chopped chocolate.
4.34 from 3 votes
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Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 4
Calories 507 kcal

Ingredients
 
 

Panna Cotta

  • 1 cup whole milk
  • ¾ cup heavy cream
  • 3.5 ounces dark chocolate 70% chopped
  • 3.5 ounces peanut butter smooth
  • 2 ounces sugar
  • 1 tbsp strong espresso
  • 1 tsp vanilla extract
  • 1 gelatine sheet

Whipped Mascarpone

  • ¾ cup heavy cream 35% -40 fat
  • 3.5 ounces mascarpone
  • 2 tbsp icing sugar

Instructions
 

  • Soak the gelatin sheet in a bowl filled with cold water, for 5 to 10 minutes.
  • Add milk, cream, peanut butter, chocolate, vanilla, espresso and sugar into a saucepan. Warm over medium-low heat, without bringing it to a boil, stirring frequently for around 3 minutes or until chocolate is dissolved. Remove from heat.
  • Squeeze all water out of gelatin and add to the chocolate mixture, stir until gelatin has dissolved. Pour the mixture into small bowls or cups. Transfer to the fridge, leave to set for 2-3 hours or overnight.
  • Before serving, add cream, mascarpone and sugar to a bowl. Blend on low speed until light and fluffy.
  • Serve the panna cotta with a dollop of whipped mascarpone. Top with chocolate or toasted peanuts, or both. Enjoy!

Nutrition

Calories: 507kcalCarbohydrates: 24gProtein: 11gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 83mgSodium: 157mgPotassium: 276mgFiber: 1gSugar: 21gVitamin A: 1102IUVitamin C: 0.3mgCalcium: 152mgIron: 0.5mg
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