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Individual Chocolate "Panna Cottas"

Slimmed down: These creamy gelatins are made with reduced-fat cream cheese and skim milk-in place of the traditional heavy cream-but with a bit of semisweet chocolate, they still taste decadent.

  • Prep:
  • Total Time:
  • Servings: 4
Individual Chocolate "Panna Cottas"

Source: Everyday Food, January 2007

Ingredients

  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups fat-free (skim) milk
  • 3 tablespoons sugar
  • 3 ounces semisweet chocolate, broken into pieces
  • 3 ounces reduced-fat bar cream cheese, room temperature
  • pinch salt
  • reduced-fat sour cream, for serving (optional)

Directions

  1. In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.

  2. Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among four small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.

Reviews (2)

  • smoothness 6 Jan, 2009

    these are absolutely delicious. i was having trouble melting the chocolate, it was getting gummy and sticking to the bowl, so i added about a third of a cup of heavy cream and reheated it in the microwave so it will mix more smoothly. i think some warm butterscotch sauce on top will send these over the roof!

  • JLA 21 Oct, 2008

    Super easy and delicious. I know the recipe by heart and my husband requests this recipe all the time. All I have to say is, "I made dessert" and he knows this is in the fridge.

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