AuthorEricCategoryDessertsDifficultyBeginner
Silky Chocolate Panna Cotta with a hint of Bacon! Topped with a creamy Peanut Butter Mousse!
Yields6 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins
Chocolate Bacon Panna Cotta
1 Packet of Gelatin
¼ cup Cold Water
2 cups Heavy Cream
⅓ cup Confectionary Sugar
3 Strips of Cooked Bacon
2 tbsp Milk
⅓ cup Semi-Sweet Chocolate Chips, Melted
Peanut Butter Mousse
1 cup Heavy Cream
8 oz Mascarpone Cheese
1 cup Smooth Peanut Butter
1 cup Confectionary Sugar
Garnish
Banana Chips
Chocolate Bar
Chocolate Bacon Panna Cotta
1In a bowl combine Gelatin packet with Water. Mix and set aside.
2Over low heat combine Heavy Cream, Confectionary Sugar, and Bacon.
3Melt Chocolate with Milk in a double boiler, or in a microwave in 30 second intervals. Whisk into Cream mixture.
4Bring cream mixture to a boil. Once boiling take off heat, remove bacon, and add gelatin mixing thoroughly.
5Pour into separate cups and chill in refrigerator for 3-4 hours, or freezer for 1 hour. Panna Cotta should be set and will spring back if touched.
Peanut Butter Mousse
6In a cold bowl whip Heavy Cream into stiff peaks, set aside.
7Cream Mascarpone Cheese with Sugar until light and airy.
8Add Peanut Butter and mix together with Mascarpone until incorporated.
9Fold the Whipped Cream into the Peanut Butter Mixture. Place into refrigerator until Panna Cotta is set*.
*If Mousse is too cold let sit at room temp for 20 minutes before assembly.
Put it Together
10Pipe or dollop Peanut Butter Mousse onto Panna Cotta. Shave Chocolate Bar* on top and add Banana Chips.
*Chocolate will shave better if frozen. Use a butter knife to make curls.
Ingredients
Chocolate Bacon Panna Cotta
1 Packet of Gelatin
¼ cup Cold Water
2 cups Heavy Cream
⅓ cup Confectionary Sugar
3 Strips of Cooked Bacon
2 tbsp Milk
⅓ cup Semi-Sweet Chocolate Chips, Melted
Peanut Butter Mousse
1 cup Heavy Cream
8 oz Mascarpone Cheese
1 cup Smooth Peanut Butter
1 cup Confectionary Sugar
Garnish
Banana Chips
Chocolate Bar
Directions
Chocolate Bacon Panna Cotta
1In a bowl combine Gelatin packet with Water. Mix and set aside.
2Over low heat combine Heavy Cream, Confectionary Sugar, and Bacon.
3Melt Chocolate with Milk in a double boiler, or in a microwave in 30 second intervals. Whisk into Cream mixture.
4Bring cream mixture to a boil. Once boiling take off heat, remove bacon, and add gelatin mixing thoroughly.
5Pour into separate cups and chill in refrigerator for 3-4 hours, or freezer for 1 hour. Panna Cotta should be set and will spring back if touched.
Peanut Butter Mousse
6In a cold bowl whip Heavy Cream into stiff peaks, set aside.
7Cream Mascarpone Cheese with Sugar until light and airy.
8Add Peanut Butter and mix together with Mascarpone until incorporated.
9Fold the Whipped Cream into the Peanut Butter Mixture. Place into refrigerator until Panna Cotta is set*.
*If Mousse is too cold let sit at room temp for 20 minutes before assembly.
Put it Together
10Pipe or dollop Peanut Butter Mousse onto Panna Cotta. Shave Chocolate Bar* on top and add Banana Chips.
*Chocolate will shave better if frozen. Use a butter knife to make curls.
Chocolate Bacon Panna Cotta with Peanut Butter Mousse
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