Chocolate espresso panna cotta with chocolate sauce

Ingredients for 2 servings:

• 50 g dark chocolate, 70%
• 200 ml whipped cream, organic
• 35 g powdered sugar
• 25 ml espresso, very strong (ristretto)
• 2 sheets of gelatin
• 1 pinch of salt
• 40 ml milk
• 2 tbsp orange juice, freshly squeezed
• 2 tbsp Amaretto
• 50 g dark chocolate, 70%
• 2 tsp vanilla sugar
• Amaretti, coarsely crumbled

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 30 minutes

sophisticated and easy preparation

Soak the gelatine in cold water. Mix the cream and ristretto with the powdered sugar and salt, heat gently, and simmer gently for about 1 minute. Remove the pan from the heat and stir in the squeezed gelatine with the finely chopped chocolate; let it melt. Pour the panna cotta into small timbales (5 cm diameter) and refrigerate for about 4 hours. Shortly before serving, prepare the chocolate sauce. Bring the milk to a boil with vanilla sugar and orange juice. Remove the pan from the heat and stir in the finely chopped chocolate; let it melt. Finally, flavor the sauce with amaretto. Briefly dip the molds in hot water and turn the panna cotta out onto a plate. Pour the still-warm chocolate sauce over the top and serve sprinkled with the crumbled amaretti biscuits.