Panna Cotta is essentially a thick pudding or custard that is traditionally prepared with gelatin, eggs, cream or all three. This dairy-free version is also vegan, keeping all of the good stuff and getting rid of the rest. This takes mere minutes to prepare, which makes it perfect for weeknight meals. Simply make the panna cotta before dinner, pop it in the fridge and it will be set when it's time for dessert.
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 10 minutes
- 3 cups unsweetened almond milk or other non-dairy milk
- 1 cup organic cane sugar
- 2/3 cup water
- 4 T. and 2 t. arrowroot powder
- 2 cups dairy-free dark chocolate chips (about 12 oz.)
1. In a small bowl or measuring cup, combine the water and arrowroot powder until the arrowroot is dissolved. Set aside.
2. In a small saucepan over low heat, combine the almond milk and cane sugar, stirring well until the sugar is dissolved. Add half of the arrowroot mixture, stirring until incorporated and cook until steam begins to rise from the surface of the liquid (do not let the liquid boil). Remove the pan from the heat and add the chocolate chips, swirling the pan for about 20-30 seconds to keep the chocolate from burning on the bottom of the pan. Let the pan rest on a hot pad or cooling rack for about 2-3 minutes.
3. Using a wooden spoon, stir the mixture until the chocolate is completely melted and evenly incorporated. Return the saucepan to the stove over low heat and add the remaining arrowroot mixture, stirring until incorporated. Cook, stirring constantly, until the mixture resembles a thick pudding. Remove from heat.
4. Transfer to four heatproof cups or ramekins and place plastic wrap directly on the surface of the custards to prevent a skin from forming. Place in the refrigerator to cool until set, about 2 hours. Serve cold.