Paleo Dark Chocolate Panna Cotta

By ROBandSEAN

Chocolate Panna Cotta: A decadent, creamy chocolate pudding is made with simple ingredients and allergy friendly. This dark chocolate panna cotta is egg and gluten free with dairy free and paleo options.

Ingredients

• 2 cups coconut milk divided
• 2 teaspoons Vital Proteins Beef Gelatin
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate chopped

Preparation

Step 1

Grease 6 (6 ounce) ramekins with melted coconut oil.

Bloom the gelatin by sprinkling the gelatin over a 1/4 cup coconut milk and let it rest for 5 minutes---no mixing or anything!

Over medium-low heat, gently heat your remainder of coconut milk gently. Add in espresso powder and vanilla extract, and whisk well.

Once the cream mixture is just simmering, add in the gelatin and whisk well. Remove from heat. It is important to not allow the cream to boil.
Over a strainer, pour the cream over the chocolate. The sieve is not necessary, but I like to use it to produce a super creamy, smooth panna cotta. Whisk the cream into the chocolate to fully incorporate and melt chocolate.

Once the chocolate is melted into the cream, divide between the ramekins.

Place the chocolate panna cottas in the fridge for at least 4 hours. If you are leaving in the fridge for over 4 hours, cover with plastic wrap, for up to 3 days.
To unmold panna cottas, place each ramekin in a bowl of warm water, that reaches halfway up the side of the ramekin, for 2-3 minutes. Remove ramekin from water and invert on a plate.
Serve with berries, powdered sugar or as is.