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Chocolate-Pecan Panna Cotta
Alcoholic Dessert

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Chocolate-Pecan Panna Cotta Alcoholic Dessert
•1 1/2 cups Greek-style yogurt (2% fat)
•2 cups Milk
•1 envelope Unflavored Gelatin
•2 cups Semi-sweet, Bittersweet or Dark Chocolate Chips
•1 1/2 cups Sugar
•2 Tbsp. Cream Sherry
•2 tsp. Angostura® aromatic bitters
•1/2 cup Finely Chopped Toasted Pecans
Chocolate-Pecan Panna Cotta Alcoholic Dessert

 

 

 

 

 

Place your yogurt in a medium saucepan. Gradually add all but ½ cup of milk, whisking after each addition until smooth. Add chocolate chips, sugar, sherry and Angostura bitters. Over medium heat, whisk until chocolate is melted and mixture is smooth, 7-10 minutes. Do not overheat. Taste and add more sugar if desired.
While chocolates melt, stir gelatin into remaining ½ cup milk; let stand 5 minutes. Stir again and microwave on high 1 minute or until very hot. Stir until gelatin is completely dissolved, then stir into saucepan. Remove from heat and let cool 15 minutes. Add Pecans. Pour into individual ramekins, or brandy or martini glasses. Cover and refrigerate 4 hours or until set.
Makes 8 servings (about 2/3 cup each)

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