Salted Chocolate Panna Cotta

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and unsweetened cocoa powder. 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

   In a small bowl, whisk together the egg yolks and a pinch of salt. Temper the egg yolks by slowly pouring the hot cream mixture into the eggs, whisking constantly.

3. 3

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

   Tip: The mixture will have doubled in size and be smooth and creamy.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until melted.

   Tip: Let the mixture cool slightly.

5. 5

   Strain the mixture into individual serving cups or a large serving dish.

   Tip: Discard any solids.

6. 6

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

   Tip: The panna cotta will be firm to the touch and have a smooth, creamy texture.

7. 7

   Just before serving, sprinkle a pinch of kosher salt over the top of each serving and garnish with fresh raspberries and dark chocolate chips.

   Tip: You can also sprinkle a little bit of cocoa powder on top for extra flavor and texture.

8. 8

   Serve the panna cotta chilled and enjoy!

   Tip: You can also serve the panna cotta with a drizzle of honey or a sprinkle of powdered sugar for extra flavor and texture.