What do you need?
1.25 liters of cream (35%)
100 grams fine granulated sugar
75 grams of dark/dark chocolate 92% cocoa
200 grams strong coffee
4 sheets of gelatin
Optionally for decorating 4 sugar pops (for example from Dille & Kamille)
How do you prepare it?
Soak 2 gelatin sheets in cold water. Meanwhile, heat 500 ml cream with 80 g granulated sugar. Break the chocolate into pieces and add to the warm cream. Mix well. Turn off the fire. Squeeze out the gelatine leaves and stir into the warm mixture. Divide between 4 glasses and refrigerate for at least 4 hours.
Soak 2 gelatin sheets in cold water. Meanwhile, heat 500 ml cream with 20 g granulated sugar. Add the coffee and mix well. Turn off the fire. Squeeze out the gelatine leaves and stir into the warm mixture. Let the mixture cool until it feels lukewarm. Remove the glasses from the refrigerator and divide the coffee panna cotta over the glasses. Place back in the fridge for at least 4 hours.
Remove the panna cotta glasses from the refrigerator. Whip the remaining 0.25 l cream with the icing sugar to a firm whipping cream. Divide a dollop of whipped cream over the glasses and decorate with a sugar pop.