Mexican Chocolate Panna Cotta

Name: Mexican Chocolate Panna Cotta
Yield: 10
Ingredients: 2 envelopes of unflavored white gelatin (24g); 1/2 cup of water; 1 cup of white chocolate; 1/3 cup of sugar; 4 cups of milk; 1/3 cup of chocolate liqueur; Chocolate sauce for serving (optional)

1
2 envelopes of unflavored white gelatin (24g)
2
1/2 cup of water
3
1 cup of white chocolate
4
1/3 cup of sugar
5
4 cups of milk
6
1/3 cup of chocolate liqueur
7
Chocolate sauce for serving (optional)

Ingredients

1
2 envelopes of unflavored white gelatin (24g)
2
1/2 cup of water
3
1 cup of white chocolate
4
1/3 cup of sugar
5
4 cups of milk
6
1/3 cup of chocolate liqueur
7
Chocolate sauce for serving (optional)

Directions

1
Soak the gelatin in water and let it hydrate for a few minutes
2
Heat over low heat, stirring until dissolved well
3
In a bowl, combine the white chocolate, sugar, and gradually add the milk and liqueur, stirring constantly
4
Add the gelatin and mix well
5
Distribute the mixture into 10 molds, 7.5 cm in diameter, greased with oil
6
Chill until firm
7
Unmold and serve, if desired, with chocolate sauce
8
164 calories per serving