Sweets Swoon! Chocolate Raspberry Panna Cotta Cups
It’s the day before Valentine’s Day and even the most jaded of us have been bitten by the lovebug. Despite all the cheesy Hallmark cards out there, Valentine’s Day is really about love, actually ;)
Whether you’re spending it with your brother, your mother, or your significant other, celebrate the day of love with some sweet raspberry panna cotta cups! Chocolatey, creamy, and fun-sized, they’ll add a bit of sweetness to anyone’s day.
Candy Cups Ingredients:
– ½ cup candy melts
– ½ cup chocolate chips
Panna Cotta Ingredients:
– 6 oz raspberries
– 2 cups heavy cream
– ¼ cup sugar
– 1 tsp vanilla extract
– 1 packet gelatin powder
– 3 tbsp cold water
– blender or Magic Bullet
First, place your silicone cup mold in the freezer. Then puree the raspberries in a blender or Magic Bullet and set aside.
Now it’s time to make the chocolate cups. We used the same method to melt both the candy melts and the chocolate chips. Microwave the chocolate chips in the oven at half power for 1 minute, then in 30 second intervals until the chocolate is completely melted.
Take your silicone mold from the freezer and line the molds with chocolate. Make sure the layer is thick so it provides a sturdy foundation for the panna cotta. If you find that your chocolate keeps slipping from the sides, put the melted chocolate in the fridge for a minute or two — the colder it is, the stickier it becomes. Put the lined mold into the freezer.
Next, we’ll making the panna cotta filling.
Pour 3 tablespoons of cold water into a medium sized bowl. Gently sprinkle the gelatin powder all over the water and let sit for about 10 minutes. While the gelatin is setting, combine the heavy cream and sugar in a saucepan and gently heat until the sugar is completely dissolved. Pour the warmed heavy cream over the gelatin and mix until the gelatin is completely melted.
Finally, add in the raspberry puree, vanilla extract and mix together. Remove your mold from the freezer and fill the candy cups with the panna cotta.
Refrigerate for about 4 hours or until firm.
We recommend topping with raspberries for extra sweetness!