Chocolate Panna Cotta with Blood Oranges is a chilling Halloween dessert perfect for #Choctoberfest. It’s easy, elegant and just gruesome enough to make your guests wonder if you’ve been schooled in the culinary arts by Hannibal Lecter!
There is something nostalgic about recipes that have been passed down for generations. Have you ever thought about where your dinner comes from on a micro level? How did that recipe get to your table? Did it emigrate with the belongings of your ancestor? Did that dish survive a war or was it borne out of drought or poverty? Our foodways reflect who we are and what we value, so those recipes that survive document our history.
Its fun to reflect on our culinary past so recently I started collecting vintage cookbooks. I can’t tell you how excited I was to learn that Imperial Sugar has a digital collection of vintage Imperial Sugar Cookbooks! Imperial Sugar has been around since 1843, so there is a lot of history in their pure cane sugar! Guess I’m not surprised that they want to share that sweet past 😉 So today I thought I would make you a classic dessert using Imperial Sugar.
Panna cotta is a gelatin dessert from Italy that is traditionally made with cream. It’s similar to a flan but so much lighter because it doesn’t contain eggs. I love it because its super easy to whip up so it’s wonderful to make when you’re pressed for time. And since its #Choctoberfest today I bring you Chocolate Panna Cotta with Blood Oranges! Doesn’t it have a fun Halloween flare?
The blood oranges are macerated with cognac and Imperial Sugar making a juicy sauce to compliment the panna cotta. I molded the gelatin but this recipe would be awesome served in tall shot glasses for a Halloween buffet! Creepy but delicious!
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$350+ in #Choctoberfest prizes.
Truffly Made truffle mold and Mat worth $85
- 1 packet gelatin
- 1 cup milk divided
- 1/2 cup Imperial Sugar
- 2 oz semisweet chocolate chopped
- 8 oz cream cheese softened
- Zest of 2 blood oranges cut into large strips with pith removed
- 4 blood oranges sectioned with juices reserved
- 1 TB Imperial Sugar
- 2 TB cognac
- Whipped cream
- Chocolate shavings
- Place gelatin and 1/4 milk in a small bowl and let bloom for 5 minutes
- Place remaining milk, zest and sugar in a sauce pan and heat over medium heat until mixture just starts to boil.
- Turn off heat, remove zest and add chocolate.
- Stir until chocolate is melted.
- Add cream cheese and whisk until smooth.
- Add gelatin mixture and stir until thoroughly incorporated.
- Pour panna cotta into 4-6 glasses or small gelatin molds
- Cover and refrigerate until set, or about 4-6 hours.
- Section blood oranges and place with reserved juices in a bowl
- Add sugar and cognac and let sit at room temperature for 15-20 minutes.
- Cover and place in the refrigerator until you are reday to serve the Chocolate Panna Cotta.
Disclaimer: This is a sponsored post in partnership with Imperial Sugar. Imperial Sugar is the Gold Sponsor for #Choctoberfest and provided me with sugar but all opinions are my own. Thanks for supporting the brands that made this event (and prizes) possible!