So, I combined three of my favourite things into a dessert I now call my favourite. Baileys Chocolat Luxe + Belgium Chocolate + Panna Cotta = Baileys Chocolat Luxe Panna Cotta.
Sounds good? Actually, it’s really good. I am totally hooked on this one.
If you are a fan of Baileys, and if you have yet to try Baileys Chocolat Luxe, you should go get a bottle right now. This thing is so luxuriously delicious it almost felt illegal. Imagine molton chocolate cake in liquid form. Nuff said.
Anyway, seriously I only wanted to make a simple milk chocolate panna cotta. So I was sipping on this Baileys thing one day while making the panna cotta and quite naturally, I became slightly more creative after couple of drinks and decided to pour some of it into the dessert at the last step. Then I poured them into ramekins, glasses and little pudding jars and let them hang out in the fridge for the night. The next day, I brought them out, unmoulded one from the ramekin (for photoshoot) and…..devoured the whole thing before I could even take a photo of it. I just couldn’t resist the seduction of liquid molten chocolate cake in the form of panna cotta. I know, but don’t judge me. Go make one now. Promise I won’t judge.
Baileys Chocolate Luxe Panna Cotta
2/3 cup whole milk
2 teaspoon powder gelatin
150g milk chocolate (I used 53% Belgium chocolate)
1 cup heavy cream
1/8 cup brown sugar
1/8 cup caster sugar
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
1/3 cup Baileys Chocolat Luxe
Pour the milk into a shallow bowl and sprinkle gelatine over the top. Set aside to allow gelatine to soften. In a medium saucepan, place in heavy cream and milk chocolate to melt over medium-low heat. Stir frequently and gently until all the chocolate has melted and mixture is smooth. Add in sugar, milk-gelatine mixture and salt. Whisk until sugar, gelatine and salt are dissolved. Remove from heat and whisk in vanilla extract and Baileys. Mixture should be very smooth.
Pour mixture into ramekins or dessert jars. Cover and refrigerate for at least 4 hours, preferably overnight. To serve, unmould panna cotta from ramekins onto serving plates. Top with whipped cream and garnish with berries and mint leaves if desired. Otherwise, just eat directly from dessert jars. Keeps well for 3 days in the refrigerator.
Makes 6 ramekins.