Chocolate Greek Yogurt Panna Cotta
This recipe makes 4 large portions, or up to 8 smaller servings, depending on your desired serving size. Additionally, if you prefer the dessert to be sweeter, add another 1 tablespoon of sugar.
Ingredients
- 1 1/4 cups whole milk + 3 Tbsp
- 1/2 Tbsp unflavored gelatin
- 4-5 Tbsp white sugar
- 1 cup whole milk greek yogurt
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup dark chocolate, finely chopped
- 4 large strawberries
- 3/4 cup whipped cream
- Mint leaves, for garnish
Instructions
- In a small bowl, combine 3 Tbsp of milk with the gelatin. Don’t mix, and allow to sit for 10 minutes.
- Heat remaining 1 1/4 cup milk and 4 Tbsp of sugar in small saucepan over medium-low heat, stirring until the crystals dissolve completely. Next, incorporate the gelatin mixture and stir. Finally, add in the chopped chocolate, and gently whisk until it melts and the milk is smooth—do not bring to a boil.
- Turn off heat, and and allow milk to cool slightly for 7-9 minutes, then whisk in yogurt, vanilla, and almond extract until smooth.
- Divide mixture equally into the ramekins. Cover with plastic and chill in the refrigerator until firm—8 hours or overnight.
- Serve each ramekin with whipped cream, a sliced strawberry, and mint leaf!