Vegan chocolate panna cotta? Impossible! Panna cotta is made from cow’s milk cream and gelatin, I mean it literally means ‘cooked cream’! Anything else is a) simply not panna cotta and b) bound to be awful.
Oh yea of little faith.
I’ll grant you that this is not a recipe for a ‘genuine’ panna cotta (I think chocolate is probably deeply inauthentic anyway) BUT in return you need to take a bite and then somehow honestly say that this isn’t absolutely delicious, smooth, soft and yielding in the best tradition of piedmontese desserts. Happily impossible!
Without all that cream and gelatin this version is a lot healthier (even with chocolate!) and it’s certainly a lot kinder. Depending on the make up of your dinner parties it’s also handy as a ‘no one could possibly guess this was vegan’ or as a ‘ta-da! see how delicious vegan can be’ dessert.
With the crown of chocolate shards, the chocolate panna cotta is also a terribly elegant dessert. A fabulous way to end a dinner party – all you have to do is plate them and swish on in to impress your guests.
Or, you know, you can serve them an a Tuesday after Netball practice – you deserve it.
Vegan chocolate panna cotta
Serves: 4 - 6 (depending on mould size)
Preparation time: 10 minutes (+ minimum of 4 hours in the fridge)
Special equipment: dariole moulds*
Vegan, gluten free, dessert
2/3 teaspoon agar agar
1 cup almond milk
1 cup coconut milk
1/2 cup sugar
1 teaspoon cinnamon powder
1 tablespoon cocoa powder
50 grams dark chocolate (vegan)
In a pot, mix the agar agar together with a small amount of almond milk to make a smooth paste. Add another cup of mylk and place the pot on a low heat. Stir then add the remaining mylks. Bring to a medium heat.
Once the liquid is warmed through add the sugar, cinnamon and cocoa.
Gently stir until the sugar and cocoa have dissolved and the liquid is smooth.
Then pour the liquid into 4 – 6 oiled dariole moulds (I used olive oil but coconut oil or almond oil would also be nice).
Place in the fridge overnight (or at least four hours).
Meanwhile, place grease proof paper on a cookie tray. Melt the chocolate (use a microwave or a bain marie) then drizzle over the paper – kooky shapes are encouraged! Place into the fridge.
To serve, plop the panna cotta out of the moulds onto a plate and crown with chocolate shards. You might like to add a handful of berries to the plate.
*dariole moulds are awesome little plastic cups that panna cotta easily pops out of. If you don’t have any you can substitute for ramekins, and just serve it in the dishes. Alternatively use disposable plastic cups – to release dunk them briefly in very hot water (obviously not getting any water inside the cup!) and they should come out easily.
I’d love to see your version on instagram (tag me at #melissamieow) or hear about it on the comments xx