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Dark Chocolate Pannacotta with Mango Coulis

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Dark Chocolate Panna Cotta with Mago Coulis is rich, chocolate, sweet, and tart all at the same time.  It’s a perfect summer dessert!

It’s SRC REVEAL DAY for group D.  I love love LOVE SRC!

For those that don’t know, SRC (Secret Recipe Club) is a group of extremely food-thousiasts like myself.  Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date.  I’m not explaining it all that well.  So, you’d better head on over to their website and read about it yourself.  It’s a great way to get to know some others in the blogosphere and find some inspiration outside of Pinterest.

Like this one!

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

This month I was assigned Enriching Your Kid. Shirley’s blog is full of delicious recipes, healthy ideas, and lots of information on feeding and enriching your kid. Except, I don’t have kids. But, not to worry! You don’t have to have children to get enriched.

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

I went through so many of her recipes marking them to make later. Like her Sweet Potato Paratha, Cheese Paratha, and her Makai Ki Roti/Corn Flatbread. Those are just to name a few. As you can tell by the titles of the recipes, this blog is a culinary adventure!

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

I was enriched by learning about the ingredients she uses in her recipes and the English versions of the name. To say I’ve been interested in Indian cooking is an understatement! So, being assigned Shirley’s blog was definitely a lesson and a half.

Shirley’s blog is about all the different ways to enrich your kid, strengthen their immune system through healthy food, and also get them involved in cooking and healthy eating. She was a clinical psychologist, but after having children, she decided to be a stay at home mother. And thus began her blog journey.

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

I know I was a little intimidated at first with all the different ingredients, but don’t be. Most of them can be easily purchased at your local market. If not, then I’m sure there’s an international grocer in your area. And, if all else fails, there’s Amazon! Just dive right in and try to travel from your kitchen with her blog.

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

Okay. I hear you. “With all those recipes, why panna cotta?” It just stuck. I’ve made it once before and it was good, but it wasn’t WOW. You know what I mean? So, when I saw her recipe, I just kept going back to it. It was calling me saying, “Make me this month.” And with the weather as it has been, I’ve been trying to find cool dessert recipes for us to nibble on after dinner. And, that’s just what panna cotta is!

Dark Chocolate Pannacotta with Mango Coulis

Dark Chocolate Pannacotta with Mango Coulis

Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

Ingredients

  • 1/4 cup fat free milk
  • 1 packet unflavored gelatin
  • 2 cups fat free half and half
  • 1/4 cup local honey
  • 2 tablespoons dark chocolate cocoa powder
  • 1 1/2 cups cubed, ripe mango

Instructions

  1. Place the milk and the gelatin in a small bowl and stir to combine. Set aside.
  2. Place the half and half in a medium saucepan over medium-high heat. Stirring with a whisk, add the honey and the cocoa powder.
  3. Scald the cream until it's almost boiling. Using a whisk, add the bloomed gelatin to the cream mixture. Continue to stir for at least one minute before pouring into small ramekins. Carefully place the ramekins in the refrigerator for at least 4 hours.
  4. Before serving, place the mango in the bowl of a food processor or blender. Process until smooth.
  5. Carefully run a knife around the edge of the ramekins before turnning out onto a plate. Top with coulis before serving.

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30 Comments

  1. Was skimming through your blog and this recipe immediately got my attention. It’s a definite eye catcher. And who wouldn’t love chocolate? Plus the mango? Yum! Would love to dive right in! 😀
    -Regine

  2. Wow! So we had each other this time! What a twist with that mango coulis! Must be finger licking good! You are creative with food!

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