Ingredients
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1 (1/4 oz) packet unflavored gelatin
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1 1/2 cups chocolate milk
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1 cup heavy cream
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1 tbsp cocoa powder
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1/4 cup sugar
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1 1/2 tsp instant espresso or espresso powder
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1/8 tsp salt
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4 almond biscotti, coarsely crushed
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1 cup whipped cream
Steps
1
In a small bowl, sprinkle the gelatin over 3 tbsp cold water. Let stand 5 min.
2
In a medium saucepan, heat the chocolate milk, heavy cream, cocoa powder, sugar, instant espresso, and salt on medium-high until just bubbling, stirring to dissolve sugar and instant espresso. Remove from heat and stir in gelatin mixture until smooth.
3
Divide mixture among 6 small glasses or bowls. Cover each with plastic and refrigerate 4–6 hours, until firm.
4
When ready to serve, sprinkle most of biscotti on top of panna cotta. Dollop each with whipped cream and top with remaining biscotti.
Tips
No instant espresso? Use 1 tbsp instant coffee instead.
