Chocolate Panna Cotta with Espresso Cream

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There is no better way to finish a meal (Italian or not) off than with a luscious Chocolate Panna Cotta.

Double this recipe to serve 6 and have a couple left over for the cook.

Ingredients for dark chocolate layer

-½ cup whole milk
-1 teaspoon plain gelatin
-1 cup heavy cream
-2 tablespoons sugar (adjust to taste)
-3 ounces dark bitter chocolate

Ingredients for cappuccino layer

-½ cup mlk
-1¼ teaspoons plain gelatin
-1 cup heavy cream
-3 tablespoons sugar (adjust to taste)
-2-3 teaspoons instant coffee

Ingredients for garnish

-Sweetened whipped cream
-Dark chocolate, shaved

Preparations

Chocolate layer

Pour milk into small bowl, and stir in gelatin to soften.

Add two tablespoons of sugar to the cream and bring to simmer in a small sauce pan.

Break up the chocolate and stir into the cream until melted . Then whisk the softened gelatin and milk into the chocolate mixture until smooth. Pour this chocolate layer into four (4 ounce) glass tumblers and refrigerate until firm.

Cappuccino layer

Pour milk into small bowl, and stir in gelatin to soften.

Add two tablespoons of sugar and 3 teaspoons of coffee to the cream and bring to simmer in a small sauce pan. Add more coffee or sugar to taste.

Remove from the heat and use a hand mixer or immersion blender to beat the coffee mixture until very foamy. Pour evenly over the chocolate layer in each of the tumblers. Spoon the foam at the bottom of the pot onto the top to resemble a cappuccino drink. Return to the refrigerator and cool until firm.

To serve, use a star tip on a piping bag or a small spoon to add a dollop of the whipped cream to each panna cotta and sprinkle with shaved chocolate.

It is best if served while cappuccino layer is still warm, but dessert may be prepared ahead of time and refrigerated.