Description
This elegant White Chocolate Panna Cotta with Orange-Chocolate Sauce combines the creamy richness of white chocolate panna cotta with a vibrant, slightly tart orange-infused dark chocolate sauce. Perfect for dinner parties or special occasions, this dessert features a soft, delicate set panna cotta topped with a luscious sauce and garnished with chocolate beads and candied orange peel for an eye-catching presentation.
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
- Bloom 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 gelatin becomes lumpy.
- Heat Cream and Chocolate: In a saucepan over medium heat, combine the heavy cream, white chocolate morsels or chopped white chocolate, and sugar. Cook while stirring continuously until the chocolate is completely melted and the sugar is fully dissolved, about 5 minutes.
- Dissolve Gelatin: Remove the saucepan from heat and stir the gelatin mixture into the hot cream and chocolate mixture until the gelatin is fully dissolved and evenly incorporated. Then stir in the remaining 1 1/4 cups of half and half.
- Chill Panna Cotta: Divide the mixture evenly between six 8 oz. stemmed glasses or ramekins. For more servings, use smaller glasses like 2.6 oz mini martini glasses. Cover and chill in the refrigerator until set, about 4 hours or up to 2 days ahead of serving.
- Prepare Orange-Dark Chocolate Sauce: Place the finely chopped orange dark chocolate and heavy cream in a microwave-safe bowl. Heat on high power for 1 1/2 minutes, stirring every 30 seconds until smooth and melted. Stir in the orange liqueur. Let cool until just warm but still pourable.
- Serve: Pour a small amount of the warm orange-dark chocolate sauce over each set panna cotta. Garnish each glass with a few chocolate beads and a candied orange peel piece before serving. Serve extra sauce on the side in a small syrup pitcher.
Notes
- This panna cotta sets with a slight wobble and is light yet rich in flavor from the creamy ingredients and white chocolate.
- Use white chocolate morsels with real cocoa butter for the best melting and flavor, or finely chop a good quality white chocolate bar.
- The orange dark chocolate bar adds a citrus note, but plain dark chocolate can substitute if preferred.
- Scale the recipe up or down to serve between 6 and 12 people; smaller portions are recommended due to the richness.
- Make the panna cotta up to two days in advance. You can also add the sauce ahead but add garnishes like candied peel shortly before serving to avoid weeping.
- If using ramekins instead of glasses, serve the sauce on the side or drizzle just before plating.
- The sauce will set slightly but remain pourable when chilled with the panna cotta.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
