Chocolate & Peppermint Panna Cotta

Just in case you haven’t noticed yet… I ❤ panna cotta. And I found another excuse to make one – Christmas. I’ve had this chocolate & peppermint bar lying around for a while, knowing I would want to make it into a dessert, and panna cotta was the one I chose.

I’m not promising this will be the last panna cotta for the year, either, I might have another slightly festive one in mind for New Year’s.

You already know that making a plain-ish panna cotta is about a 20 minute job at the most. This one didn’t take much longer, and you can prep ahead by making the decorations beforehand – although they can be done afterwards, making use of the still hot stove top. I tried to pipe them into a semblence of little Xmas trees, but… *ahem* … had to revert to some freestyling as you can see.

This turned out pretty much as I had imagined it. The only exception was the chopped candy cane – for some reason I thought it would have a peppermint taste but instead was just plain sweet, too sweet for my personal liking. Also, after chopping it, it kind of stuck together, and I had to scrape it out of the little bowl with a fork. If you have it available, use a peppermint candy cane.

As for melting that chocolate & peppermint bar, I was surprised the peppermint came out so well, you can clearly taste it. I’d been prepared to add a dash of peppermint syrup, but that wasn’t necessary at all, and neither was sugar.

A minty chocolate treat with just the right sweetness – not counting the candy cane -, and it comes in a shot sized portion – what better way to end a Christmas dinner?

Chocolate & Peppermint Panna Cotta

  • Servings: 4-6
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6 – 10 shot glasses cream
approx. 70 g chocolate peppermint bar
3 gelatine sheets*
approx. 2 small candy canes
50 g chocolate for melting

* 1 German gelatine sheet is 12 x 7 cm of size and weighs about 0.3 grams. This might vary in other countries!

Roughly chop the chocolate peppermint bar. Finely chop the candy canes. [I used an electric mini chopper.] Soak gelatine sheets in cold water.

In a small non-stick pot, heat cream together with the chopped chocolate bar until it starts boiling slightly. Turn heat down and let simmer for about 5 minutes, then remove from heat.

Squeeze out all water from the gelatine and quickly whisk the gelatine into the still hot cream.

Divide the liquid between your shot glasses, then leave in the fridge to set for at least two hours, or overnight if using the next day.

While the panna cotta is setting, melt 50 g chocolate in a small double boiler / bain marie. Line a freezer tray with baking paper, then pipe chocolate decorations onto it. Sprinkle with some of the chopped candy canes. Freeze until panna cotta is ready to be served.

Just before serving, sprinkle some of the candy cane powder onto the panna cotta, then decorate each glass with a piece of frozen chocolate.