I pack these little mint chocolate panna cotta meals in mason jars and leave them in the work fridge as a treat for Caitlin sometimes, because she loves them! She's been asking me to post the recipe so she can make them at home, but I never seem to get around to taking a picture of these before they are half eaten... which is a sign of a good recipe, when you think about it. So here, is the recipe - half eaten picture (thank you, Haidee, for reminding me to take one before we polished them off) and all! I love the lightly minty cream base, and some of the rough chopped chocolate melts into gorgeous swirls, while the bigger bits keep in beautiful big chocolate-chip style hunks. Yum!
I've used coconut cream instead of coconut milk to make this super rich; you could make a big batch of this and use it as pie filling as it is sturdy enough to cut into slices! The gelatin and coconut milk add up to a full serving of protein, making this little dessert perfect to pre-make for an easy week of grab-and-go breakfasts! One serving of this panna cotta has two thirds the protein of two big boiled eggs. Not too shabby.
Mint chocolate coconut cream panna cotta
Makes four servings
- 1/4 + 1 3/4 cups coconut cream
- 1 packet (1 tbsp) Knox gelatin, or gelatin to set 2 cups liquid
- 4 tsp stevia powder or honey
- 1 tsp each mint and vanilla extracts
- pinch of fine sea salt
- 2 squares (about 80 g) chopped very dark chocolate, some of my favourites are Lindt 90%, Camino 85%, and Alter Eco Foods Blackout
- Sprinkle gelatin over 1/4 cup coconut cream in small glass or bowl and leave to soften while you heat the remaining 1 3/4 cups coconut cream until lightly steaming in a saucepan.
- Stir sweetener, mint and vanilla, and sea salt into the steaming coconut cream. Add the remaining 1/4 cup coconut cream and stir until dissolved (ie - no gelatin graininess on bottom of pan, maybe 3 minutes).
- Divide mixture into four little ramekins or dessert dishes and allow to cool slightly (maybe 5-10 minutes).
- Sprinkle chopped chocolate over ramekins and swirl gently with a fork; refrigerate until set.