Food & Cooking Recipes Dessert & Treats Recipes Milk Chocolate Panna Cotta 3.9 (32) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 1 cup milk 1 package (2 teaspoons) unflavored gelatin 2 cups heavy cream ¼ cup sugar 1 pound milk chocolate, finely chopped 2 teaspoons pure vanilla extract Sweetened whipped cream, for serving (optional) Edible gold dust, for garnishing (optional) Directions Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours. To serve, top with whipped cream and sprinkle with edible gold dust, if desired. Rate it Print