Chocolate Espresso Panna Cotta
- 1/2 cup whole milk, divided
- 1 package (1-1/4 tsp) unflavored gelatin
- 1-3/4 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp fine-grain sea salt
- 1 tsp espresso powder (or instant espresso)
- 1 tsp pure coffee extract (or pure vanilla extract)
- 4 oz good-quality bittersweet chocolate (60-70% cacao), finely-chopped
Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined. Place a fine-mesh strainer over a large, spouted measuring cup or pitcher, and set aside.
Meanwhile, add the remaining 1/4 cup milk, cream, sugar and salt to a large sauce pan, and whisk to dissolve the sugar. Bring just to a boil over medium-high heat, then turn the heat down to low, and add the espresso powder, stirring constantly until combined.
With the cream gently simmering, whisk in the coffee extract and chopped chocolate, until completely melted and velvety-smooth. Remove from the heat, and whisk in the softened gelatin, stirring until completely dissolved. Carefully pour the mixture through the strainer to separate any lumpy bits, then divide among 4 ramekins or small serving dishes.
Lightly cover and let cool to room-temperature, then refrigerate until fully set, about 3 hours. Serve chilled with fresh whipped cream and chocolate shavings. Can be made up to two days in advance.