Panna Cotta with Chocolate Ganache

It was not my initial intention to create this dessert, I was trying out something which I had tried 9 times including this round of unsuccessful attempt is 10 times...the dreamy macaroon, which I added Pandan flavour, but... :( As I have make the chocolate ganache for the macaroon filling... I just try something which can salvage my chocolate ganache... it turned out to be a yummy Panna Cotta with Chocolate Ganache! The texture is so soft and smooth with full milk flavour, Gabriel is going to loves it!  

Hey, hey, hey...Gabriel is going to snatch the Panna Cotta from me if he see them, let me taste one first before he comes home :) 

Ingredients for Chocolate Ganache:
100g dark baking chocolate, cut into small chunk
150ml whipping cream (as this is what I left in fridge)
15g unsalted butter

Method:

1. Double boil the whipping cream, dark chocolate chunk in a saucepan. Add butter, continue to stir until the mixture is smooth. Remove from heat and continue to stir for a while. Set aside. 

Recipe for Panna Cotta adapted from allrecipes online

Ingredients:

1/3 cup skim milk (used 300ml)

2 1/2 cups heavy cream 

1/2 cup white sugar (used 100g)

1 1/2 tsp vanilla extract

1 envelope gelatin  (as I don't have gelatin in hands, I used 2 heaps tsp cornflour)

Method:

1. Pour milk and cornflour into a small bowl, stir well, set a side.

2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rice to the top of the pan. Pour the milk-cornflour mixture into the cream, keep stirring. Cook for one minute, add in vanilla extract and pour into the serving glass or grease ramekin dishes.

3. Cool it uncovered at room temperature. When cool, cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. 

4. When the Panna Cotta is firm, pour in the chocolate ganache on top and keep in fridge for at least one hour before serving. Ta-da! yummy dessert for today!