Silky smooth, creamy and rich, Chocolate Panna Cotta with Raspberry Compote is the perfect Valentine’s Day dessert!
- It’s an Italian classic (like me) 😉
- It’s fancy without being complicated
- In a word, it’s sweetened cream thickened with gelatin (okay, 5 words)
- It is quick to prepare
- It can be made in advance
- It can be topped with seasonal goodies
- It is rich tasting and silky smooth
- It is perfect for entertaining
- It says, “I dig you” to its recipient
- It says romance to our Valentine
- It says friendship to our Galentine
I’ve buddied up with a bunch of my favorite blogger pals. I mean blogger gals. I mean Galentines…to create this post that is jam-packed with sweet treats for our favorite day in February.
Wait. Is it presumptuous to think that Valentine’s is your favorite day in February? I mean, maybe it’s Presidents’ Day, or Mardi Gras, or maybe it’s Friday (any Friday)… You see where I’m going here….These are equal opportunity desserts!
So enjoy them! All of them! Any day! Every day! 🙂
Let’s keep this party rolling…..
- Chocolate Panna Cotta
- ½ cup whole milk
- 2 tsp. unflavored gelatin
- 1⅓ cups half-and-half
- ¼ cup sugar
- 4 ounces semisweet chocolate, finely chopped
- ⅛ tsp. salt
- Raspberry Compote
- 3 Tbsp. butter
- ¼ cup brown sugar
- 1 tsp. vanilla extract
- 2 tbsp. fresh lemon juice
- dash of cinnamon
- 12 oz. raspberries (fresh or frozen)
- In a small saucepan, combine milk and gelatin; let stand for 5 minutes.
- Cook and stir over medium heat for 2 to 3 minutes or just until gelatin dissolves (do not let milk boil).
- Add half-and-half, sugar, chocolate and salt to milk mixture.
- Cook, whisking constantly, over medium-high heat for 4 to 5 minutes until sugar dissolves and chocolate is melted.
- Remove from heat.
- Let the chocolate mixture stand until slightly cooled.
- Pour mixture into four to six coffee or dessert cups, depending on their size.
- Cover and chill for 2 hours.
- Shortly before serving, prepare the compote. Begin by melting butter in a small pan over medium heat.
- Stir in brown sugar, vanilla extract, lemon juice and cinnamon until sugar is dissolved.
- Add raspberries and cook, stirring gently, until berries are warmed through and juices just begin to release, about 3 - 4 minutes. Set aside.
- When serving, spoon on raspberry compote and an extra shave of chocolate.
Check out this sweet bounty of treats:
Meg Is Well – Horchata Latte Cheesecake
Katherine In Brooklyn – Chocolate Coffee Layer Cake
This Brown Kitchen – Chocolate Topped Seed and Nut Bars
Seek Satiation – Chocolate -Bottomed Strawberry Fool
Madeline Hall – Earl Grey Frosted Brownies
What Should I Make For – Red Velvet Whoopie Pies
The Sweet Nerd – Chocolate Wine Cake
The Beach House Kitchen – Pink Grapefruit and Thyme Shortbread Hearts
Beyond Mere Sustenance – Blood Orange Margarita Sorbet
Seasons & Suppers – Vanilla Rose Shortbread Cookies
Happy Galentine’s Day! <3