Servings: 10 Prep: 5 mins Cook: 0 mins Total: 7 hrs
This recipe is from the great and talented Craig, over at Ruled.Me. Check out his guest blog post to see why this is here. What follows is an example of the kind of amazing recipe you’d find over on his website. Take it away, Craig!
… If you’ve had panna cotta before, you know that it has a luscious creaminess to it, similar to that of a soft set pudding. If you’re a fan of the original (made with cream, sugar, and gelatin) this won’t disappoint. The decadently soft touch of cocoa whisks over your taste buds with an airy quality; just so often, hints of blackberry come through to give that fruity, almost acidic note that bursts with flavor – leaving you with a delicious, easy, and low carb treat that you can enjoy any time!
To begin, using an electric mixer, combine cream cheese, room temperature butter, and vanilla extract together.
Empty Knox gelatin package and erythritol into a measuring jug.
Bring water to a boil and add to knox gelatin and erythritol. Stir well for 30-45 seconds.
Pour warm water into cream cheese and butter mixture.
Using an elextric mixer, mix together water, gelatin, and cream cheese mixture until smooth. Once the mixture is smooth, add cocoa powder and mix again to combine.
Divide mixture between 10 well-greased cupcake tray molds.
Chill in the refridgerator for 15-20 minutes.
Take cupcake tray out of the refrigerator and add 1 tsp. blackberry preserves per panna cotta. Mix the blackberry into the panna cotta well.
Return cupcake tray to the refrigerator and chill overnight. Remove panna cottas by flipping cupcake tray over (you may have to use a spoon to loosen the top edges). Serve!
Blackberry Chocolate Panna CottaPrint Rate
- 12 ounces regular cream cheese (not low fat)
- 3 tbsp, plus 1 tsp blackberry preserves
- 3 tbsp butter
- 3 tbsp unsweetened cocoa powder
- 2 tbsp erythritol
- 1 tsp vanilla extract
- 1 packet (about 2 1/4 to 2 1/2 tsp, total) gelatin powder
- 10 drops liquid stevia
- 1 cup water
- Using an electric mixer, combine cream cheese, room temperature butter, and vanilla extract together.
- Empty Knox gelatin package and erythritol into a measuring jug.
- Bring water to a boil and add to knox gelatin and erythritol. Stir well for 30-45 seconds.
- Pour warm water into cream cheese and butter mixture.
- Using an elextric mixer, mix together water, gelatin, and cream cheese mixture until smooth. Once the mixture is smooth, add cocoa powder and mix again to combine.
- Divide mixture between 10 well-greased cupcake tray molds.
- Chill in the refridgerator for 15-20 minutes.
- Take cupcake tray out of the refrigerator and add 1 tsp. blackberry preserves per panna cotta. Mix the blackberry into the panna cotta well.
- Return cupcake tray to the refrigerator and chill overnight. Remove panna cottas by flipping cupcake tray over (you may have to use a spoon to loosen the top edges). Serve!
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18 thoughts on “Blackberry Chocolate Panna Cotta”
I’ve never had panna cotta made with cream cheese before… I’ll have to try it. I’m a bit uneasy about flipping a muffin tray full of desserts over to unmold, though. I think ramekins would be easier to handle, or even individual coffee cups.
This recipe is not printing well … ALL your others print out great … this is a mess and I have tried 3 different browsers…. HELP!!! Anyway I can get a pdf of this?????
Eric, you could totally do that. I just put a silpat on top and flip them over onto that. They easily come out. I don’t have enough ramekins to make this many, unfortunately 🙁
Hi Ellen, my best suggestion would be to print the basic version of it, rather than the full. Because it’s so image heavy, I have to assume printers might struggle with it. Will this suit your needs?
The ingredients list liquid Stevia, but that is not included in the directions. How is the Stevia to be used? Thanks.
Hi Unknown. It shouldn’t much matter when you add it. I’d suggest adding it with the cocoa powder. If you mix that cocoa powder in there, the stevia will DEFINITELY be incorporated. I hope this helps!
Unknown, DJ is correct. Add it at the same time as the cocoa powder. Sorry I made a mistake, it always happens! 🙁
Hi – curious how the liquid stevia works into this recipe.
Hi Nomosuga! I don’t really understand the question. It’s a liquid sweetener. It’s concentrated, so a little bit goes a long way. It’s intended to add sweetness, which works well in concert with the erythritol, but … I’m suspecting your question runs a bit deeper than this. Can you clarify? Thanks!
Am I able to use liquid sucaryl and/or granular splenda in place of the stevia and erythritol? I still haven’t had a chance to buy either of those yet and would love to make these for dessert!
Rachel … yep! Those should work!
I managed to f**k mine up, not 100% sure what I did wrong. I wasn’t able to stir the preserves in after 20 mins as I had a class to go to, so I stirred it in when I got home (maybe after 2hrs) I should have probably just left it at that point. Anyway, I left it in the fridge over night and tried to un-mould it this afternoon- I made a 1/3 batch using a silicon mini cupcake tray. They didn’t pop out and were still a gooey mess, but they tasted AMAZING- I used low sugar raspberry jam as it was the only low sugar one I could find. I was happy enough to eat them off of the tiny moulds with a spoon. Maybe I didn’t grease the silicon tray enough and maybe I shouldn’t have stirred in the jam so late. Hopefully next time they will just pop out 🙂
I’m sorry, Rachel! I can only really speculate, but … my assumptions are … adding the jam too late may have caused some weird structural damage within the gelatin, causing it to be kinda … wonkiness … for lack of a better word. The only other thing I can think of is, when you reduced the size of the recipe, you may have just slightly undercut the necessary amount of gelatin. It would’ve likely been better to err on the side of too much, rather than not enough. Not enough would result in a tasty, sloppy mess, whereas too much would result in a firm tasty treat. WAY too much would result in something like a GUMMY tasty treat … which may not be horrible … depending on your view of all things gummy. (I personally, am not a huge fan, but confess to having had some fun with the worms, as a kid. 😉 ) Sorry it didn’t turn out, but … at least it was delicious! 🙂
What on earth is erythritol and where do I find it? This sounds like a fabulous recipe, but I have never heard of that ingredient before! Is there possibly something I could substitute for it?
Is it possible to substitute normal sugar for the erythritol and stevia?
Hi Sarah (I’m assuming you asked both questions). Yes, you could use sugar, but the idea here is that we’re making a sugar-free dessert. The stevia and erythritol (found online, as well as many grocery stores, including "Whole Foods") are natural sugar-free sweeteners. For a more common product, you could use Splenda. This would also work. Again … so would sugar, but … in terms of health, these other products are better for you than sugar and the end result will be just about equally tasty. I hope this helps! 🙂
Hi DJ! Can I use Swerve for the erythritol and stevia? Measurement-wise the same? Thanks for ALL this stuff, making this lifestyle work for me! You rock!
—Reply posted by DJ on 1/5/2015
Hi Mo, yep! Just use the same amount as for the erythritol. It’s his way of making a blend, but … you’ve already got one. Go for it!
Awesome! I put making this off for months for some reason. I used Pyure for the sweet. This was so easy to throw together once you room temp the cream cheese/butter aspect. You have a lovely site and to me a great sense of humor/kind manor. I made some jalapeno cherry fake sugar jam and it’s the bomb with a tsp of it on top of this. I’ve been making myself eat only ONE a day or else I’d be sucking these down in an insane manner. I’m defo not gonna try your epic fail brownies, lol. This dessert is so creamy smooth however, I did you cacao versus standard cocoa powder. Apparently that has more healthful attributes yet tastes fantastic. Plop plop I have a yummy muffing shaped dessert! How cool is that?
—Reply posted by Trish on 10/26/2016
argggg. I meant ‘used’ the cacao not ‘you’