Orange and coffee chocolate panna cotta

Name: Orange and coffee chocolate panna cotta
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 ¼ cup (310 ml) 1% milk; 2 tsp powdered gelatin; 6 oz (170 g) Lindt intense orange dark chocolate, finely chopped (or other orange dark chocolate); 1 ¼ cup (310 ml) 35% cream; ¼ cup (60 ml) strong coffee; 2 tbsp sugar; 2 pinches of salt

Preparation 40 min
Refrigeration 4 h
Cooking 10 min
Servings 6
Freezing I do not suggest

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Ingredients

1 ¼ cup (310 ml) 1% milk
2 tsp powdered gelatin
6 oz (170 g) Lindt intense orange dark chocolate, finely chopped (or other orange dark chocolate)
1 ¼ cup (310 ml) 35% cream
¼ cup (60 ml) strong coffee
2 tbsp sugar
2 pinches of salt

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Preparation

In a bowl, pour ¼ cup (60 ml) of milk and add gelatin. Mix and let soften for 5 minutes.
In a metal bowl placed over a pot of simmering water (careful: the bowl must not touch the water), melt chocolate in a double boiler and keep warm.
In a pot heated over medium heat, add remaining milk, cream, coffee, sugar and salt. Mix well to dissolve crystals and bring to a gentle boil.
Remove from heat, add gelatin mixture and dissolve by whisking lightly. Pour in melted chocolate and whisk well to obtain a smooth and homogeneous consistency.
Divide preparation into 6 ramekins and let cool for 20 minutes at room temperature. Place in fridge for at least 4 hours or, even better, overnight.