CHOCOLATE MOCHA PANNA COTTA
1/4 cup cold water
1 packet unflavored gelatin
1 cup heavy cream
4 teaspoons instant coffee granules
Pinch salt
1 ounce Lindt 70% cocao chocolate, finely chopped
1/2 cup vanilla Da Vinci sugar free syrup
Additional liquid Splenda, if desired
In a shallow bowl, sprinkle the gelatin over the surface of the cold water and let stand 5 minutes to soften.
Meanwhile heat the cream in the microwave or on the stove just until it comes to a light simmer. Whisk in the coffee granules and salt until the coffee is completely dissolved. Add the chopped chocolate and whisk until melted completely. Whisk in the Da Vinci syrup.
Microwave the gelatin for 30 seconds on HIGH or just until it starts to bubble. Do not let it boil. Stir until the gelatin is completely dissolved then add to the chocolate mixture and blend well. Add additional sweetener, if needed. Pour into a bowl or 4 dessert dishes; chill at least 2-3 hours or until set.
Makes 4 servings
Do not freeze
Per Serving: 256 Calories; 25g Fat; 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
This has a nice chocolate flavor for only having an ounce of chocolate in it. It's also quite a bit thicker than some of the other Panna Cotta recipes I've tried. Be careful if you add extra liquid Splenda. The flavor will quickly go from sweet to bitter if you add too much. Click the photo to see a close-up.