Cafe Blend Chocolate Panna Cotta
1-1/2 Cup whipping cream
1 Cup Greek yogurt
1/2 packet of Knox Gelatin
1-1/2 Tbsp cold water
1-1/2 Tbsp AllSpice Vanilla Paste
3 Tbsp AllSpice Cafe Blend Hot Chocolate
3 Tbsp Sugar
Dissolve the gelatin in the cold water; allow to sit for 10 minutes (it will look like a rubbery glob).
Meanwhile, in a small pan, combine 3/4 Cup whipping cream, sugar, and cafe blend hot chocolate mix. Slowly bring to a simmer over medium heat. In a separate medium-sized bowl, combine the other 3/4 Cup whipping cream, the yogurt, and the vanilla paste.
Once the saucepan has reached a simmer, remove the pan from the stove and whisk in the globby gelatin until it has completely dissolved. Then whisk the hot liquid (cream, sugar, hot chocolate mix) into the bowl with the cold liquids (cream, yogurt, vanilla paste). Pour chocolate mixture into individual serving-size ramekins and allow to cool to room temperature.
Once the ramekins have cooled to room temperature, cover each in plastic wrap and refrigerate until set, approximately 6 hours (or overnight). You can either serve them in the ramekins or release them in a quick warm water bath and plate them. I like to garnish with fresh fruit and your favorite AllSpice Balsamic Vinegar.