Chilli Chocolate Panna Cotta

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil.

2. 2

   Remove the saucepan from the heat and stir in the dark chocolate chips until they are fully melted.

   Tip: Use a spatula to scrape the sides of the pan and ensure the chocolate is well incorporated.

3. 3

   Stir in the canned chilli, unsalted butter, and pure vanilla extract until the butter is fully incorporated.

   Tip: Make sure the butter is fully melted before proceeding.

4. 4

   Strain the mixture into a clean bowl to remove any lumps or sediment.

   Tip: Use a fine-mesh sieve to strain the mixture.

5. 5

   Whisk in the lemon zest and lemon juice until well combined.

   Tip: Be careful not to over-whisk the mixture.

6. 6

   Pour the mixture into small individual serving cups or ramekins.

   Tip: Make sure the cups are clean and dry before pouring in the mixture.

7. 7

   Refrigerate the panna cotta for at least 4 hours or overnight until set.

   Tip: The panna cotta should be firm to the touch and spring back when pressed.

8. 8

   Serve the panna cotta chilled, garnished with additional lemon zest if desired.

   Tip: You can also top with fresh fruit or whipped cream for added flavor and texture.