Chocolate Orange Panna Cotta


Chocolate Orange

Panna Cotta

Yield : 12 servings


  • 2 cups chocolate milk (I used TruMoo 1% chocolate milk)
  • 3½ tsp unflavored powdered gelatin, divided use
  • 2 oz semi-sweet chocolate, finely chopped
  • Pinch salt
  • 2 tsp vanilla extract, divided use
  • 2 cups orange milk (I used TruMoo Orange Scream)
  • Zest of 1 orange
  • 12 chocolate sandwich cookies, like Oreos
  • 12 sugar skulls (I used Wilton’s Royal Icing Skulls)
  • ⅓ cup white chocolate chips or chopped white chocolate


  1. Pour the chocolate milk into a saucepan, and sprinkle 1¾ tsp of gelatin over the top of the milk. Allow it to sit and soften for 5-10 minutes.
  2. While the gelatin sits, place the chopped chocolate in a small bowl, and microwave it in 30-second increments until melted, stirring frequently to prevent overheating.
  3. Place the saucepan over a medium burner and warm the milk until the gelatin melts. Let the milk get hot, but don’t bring it to a boil. Once hot, remove the pan from the heat and add the melted chocolate, a pinch of salt, and 1 tsp vanilla. Let the milk cool to room temperature (but don’t let it get so cool it starts to gel!) then whisk it again.
  4. If you want to create the diagonal pattern in the panna cotta, arrange 12 small 2 or 3-oz cups in an empty egg carton placed on a baking sheet, angling the cups backwards in the carton so that they sit at an angle. Pour the chocolate mixture halfway into each cup. Carefully transfer the baking sheet to the refrigerator and chill the chocolate panna cotta until set, about 90 minutes.
  5. Once set, repeat the procedure with the orange layer. Combine the orange milk, orange zest, and remaining 1¾ tsp gelatin in a saucepan, and let it soften for 5-10 minutes.
  6. Heat the milk, and once it is hot and the gelatin is melted, whisk in a pinch of salt and the remaining 1 tsp vanilla. Let the mixture come to room temperature, then whisk it again. Move the small cups out of the egg carton and place them flat on the baking sheet. Pour the orange panna cotta over the chocolate layer. Refrigerate again for another 90 minutes, until the panna cotta is set.
  7. Place the cookies in a food processor and process them until they’re fine crumbs, or place them in a large zip-top bag and roll over them with a rolling pin until they’re crushed. Top each dessert with a generous layer of cookie “dirt.”
  8. Cover a baking sheet with parchment or waxed paper, and melt the white chocolate chips in a small bowl in the microwave. Transfer the melted chocolate to a paper cone or plastic bag, and cut a small hole in the corner. Pipe 1-inch bone shapes out of melted white chocolate, and refrigerate them briefly to set the chocolate. Top each panna cotta with a sugar skull and a few bones before serving.
  9. These Chocolate Orange Panna Cottas can be kept, individually wrapped, for up to a week in the refrigerator.
Notes: If you cannot find orange milk, you can use regular milk. Add a drop or two of orange food coloring, and 1-2 tsp orange extract. Start with just 1 tsp, and add more to taste if desired.

source : sugarhero


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