Dark Chocolate Caramel Panna Cotta

Ingredients

• Servings: 12
• 1/4 cup whipping cream
• 1/4 cup unsalted butter
• 1/3 cup packed brown sugar
• 1 tablespoon light-color corn syrup
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons water
• 1 teaspoon unflavored gelatin
• 1 cup whipping cream
• 1/4 cup granulated sugar
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/3 cup sour cream
• 1/4 cup whipping cream
• 1 tablespoon powdered sugar
• 3 ghirardelli milk & caramel squares™ chocolate, cut into pieces* (optional)

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• for caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup. bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. boil gently for 2 additional minutes. remove from heat; stir in vanilla. set aside while preparing chocolate mixture.
• place water in a small bowl. sprinkle gelatin over the surface. let stand for 5 minutes to soften.
• for chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. heat over medium-low heat until the mixture almost comes to a boil. remove from heat. add softened gelatin; stir until it dissolves. add ghirardelli® 60% cacao bittersweet chocolate baking chips. let stand for 5 minutes. stir to mix in chocolate. whisk in sour cream.
• fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. chill for 20 minutes or until just set. divide caramel evenly among the glasses; chill for 15 minutes. spoon on or pour in the remaining chocolate mixture. chill for at least 30 minutes.
• in a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). to serve, top each panna cotta with a dollop of whipped cream,and, if desired, a piece of ghirardelli milk & caramel squares™ chocolate.