Chocolate Panna Cotta

Creams and mousse
5 min
40 min
45 min


Dark Chocolate Panna Cotta:
3/4 Cups Whole milk
1 each Vanilla bean, split lengthwise, seeds scraped
1/2 tsp Salt
2 tsp Powdered gelatin, unflavored
2 tbs Water for gelatin
4 1/2 oz Valrhona Baking Dark Chocolate
2 tbs + 1 1/2 tsp Heavy Cream

Confit Pear:
12.5 cups Water
4 cups Sugar
2 each Vanilla beans, split lengthwise and seeds scraped
8oz Brown butter
2 Pears

Sherry Vinegar Gelée:
1.5 cups Pear cooking syrup
1 cup Sherry vinegar
5 tsp Powdered gelatin, unflavored
1/4 cup + 2 tbs Water for gelatin


In a small bowl, sprinkle gelatin evenly over the water, and let stand until softened (5 min.). In a small saucepan, heat milk, vanilla bean & seeds, salt and softened gelatin. Bring mixture just to a simmer over medium heat. Remove from heat. Remove vanilla bean and save for another use.

In a medium bowl, melt Valrhona Baking Dark Chocolate over a bain marie, being careful not to allow any steam or water to mix with the chocolate (see our "How to temper" tips). Remove chocolate from over bain marie. Pour hot milk mixture over chocolate, and carefully emulsify with a hand blender. Add cream and mix again just to incorporate. Let cool to 99 F, pour into 4 serving glasses, and chill overnight.

In a large pot, bring water, sugar, vanilla beans & seeds, and brown butter to a simmer.

Peel, core and quarter pears. Place pears in simmering syrup, cover and cook until tender, approx 30 to 45 minutes. Let pears cool overnight in syrup. Strain 1.5 cups of syrup from pot and reserve for gelée.

Sprinkle gelatin over water in a small bowl, and let stand until softened, about 5 minutes. In a medium saucepan, warm pear syrup and softened gelatin over medium heat until gelatin is completely dissolved. Whisk in Sherry Vinegar. Pour mixture into a small mold or container, lightly oiled, so that gelee is about thick. Let set in the refrigerator overnight.