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White Chocolate Panna Cotta With Dark Chocolate Sauce

Photo: Jennifer Davick; Styling: Cari South
Prep time 10 mins
Stand time 5 mins
Cook time 4 mins
Chill time 24 hrs
Yield Makes 4 to 6 servings
Panna cotta is a delicate eggless custard.


  • 1 (1/4-oz.) envelope unflavored gelatin
  • 1 1/2 cups cold milk, divided
  • 1 cup whipping cream
  • 1/2 cup white chocolate morsels
  • 1/4 cup sugar
  • Dark Chocolate Sauce
  • Garnishes: fresh mint sprigs, chocolate shavings

How to Make It

  1. Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)

  2. Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.

  3. Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.