Creamy Mocha Panna Cotta

Panna cotta is a creamy dessert that feels elegant and luxurious but is easy to make. The chocolate almond milk enhances this recipe, but plain almond milk works just as well. Chocolate stevia is another way to add more chocolate flavor.

Prep Time20

Chilling Time8

Total Time8 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 352.1kcal

Author: Taffiny Elrod

Ingredients

1 cup cold unsweetened, chocolate almond milk
2 tsp gelatin powder
1 tsp espresso powder
1 scoop Mocha Keto Chow
1 1/2 cups heavy cream
4-5 drops liquid stevia, optional

Instructions

Lightly oil four 6-ounce teacups, dessert glasses or ramekins coconut oil cooking spray works well for this.
Place the cold almond milk in a small saucepan and sprinkle gelatin over the surface. Let the gelatin sit on the cold milk until it has softened or “bloomed”, about two minutes.
Heat the milk over low heat, stirring until all the gelatin has dissolved. The milk should be just below a simmer. Don’t allow the mixture to boil. Cool the mixture slightly.
Place the mocha keto chow and espresso powder in a large mixing bowl. Whisk in the warm milk, stirring until the keto chow and espresso are completely dissolved.
Whisk in the heavy cream, and the stevia if you are using it. You can taste the mix and adjust the sweetness to your liking.
Divide the mixture between the prepared cups, cover with plastic wrap and chill overnight.
When they are set the panna cotta can be served as is or gently loosened from their cups, turned out onto small dishes, and garnished with whipped cream, chocolate curls, or fresh berries.

Nutrition