Chocolate Panna Cotta with Irish Honey
1 ½ cups of dark chocolate chips plus 1 tablespoon of chocolate shavings to garnish
1 ¼ cups of whole milk
2 cups of heavy cream
2 tablespoons of Honey Whiskey
2 ½ teaspoons of gelatin powder
1/3 cup of dark brown sugar
1 teaspoon of flakey sea salt to garnish
Whisk gelatin with ¼ cup whole milk in a small bowl to combine and let sit 10 minutes.
Meanwhile add milk, heavy cream, and ¼ cup of brown sugar into a saucepan and cook it over medium high heat stirring often until the mixture is hot (do not boil the mixture) and sugar is dissolved about 5-7 minutes.
Add dark chocolate into the heavy cream mixture and whisk until chocolate is melted completely.
Add The Whistler Irish Honey into the pan and mix to combine.
Add gelatin mixture into the saucepan and combine.
Divide panna cotta mixture among ramekins, small bowls, coffee cups, or any small vessel you would like to use for serving.
Keep them in the fridge at least 2-3 hours until set.
Top panna cottas with shaved dark chocolate and sprinkle with flakey sea salt.
Note: Without the toppings Panna Cotta can be made 2 days ahead. Cover them up and keep them in the fridge.
Credit: Elif’s Kitchen