Double Chocolate Mousse Pana Cotta

Condensed milk Pana Cotta:

  • condensed milk 1/2 cup
  • Cream 200 ml
  • Hot water 1/4 cup
  • Gelatin 1 tbs heaped
  • Vanilla essence 2 tsp

Heat the milk, cream and vanilla in a pan om medium heat till it simmers. Do not let it boil! Turn off heat and let it cool for 10 minutes. Meanwhile mix water with gelatin. Add it to the cream mixture and mix properly with a whisk. Pour into glasses filling 1/4th of the glass and chill until set.

Nutella Pana cotta:

  • nutella 3 tbs
  • cocoa powder 2 tbs
  • cold water 1/4th cup
  • sugar 1 tsp
  • gelatin 1 tsp
  • hot water 1 tbs
  • Milk 1cup

Mix the cocoa with cold water till a smooth paste is formed.
Then add the nutella, sugar and milk. heat in the microwave for a minute. Then let it slightly cool for 5 minutes.
Mix the hot water and gelatin and add to the chocolate mixture. Pour over the condensed milk pana cotta to form a thin layer. Chill until set.

Chocolate mousse:

  • Dark semi sweet Cooking chocolate 300gms
  • water half cup hot +half cup cold

Chop the chocolate and put it in a bowl containing half cup hot water. gently stir until chocolate completely melts. Chuck it in the microwave for 30 seconds if needed. then mix until smooth. put this in a Ziploc bag and in the freezer till it slightly freezes. take it out and whip it with a electric beater adding a tablespoon of water at a time till it reaches a mousse consistency. Fill a piping bag or a Ziploc, cut off the corner and put a layer on top of the set nutella pana cotta. Let sit in the fridge for at least 2 hours before serving.


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