Baileys Salted Dark Chocolate Panna Cotta

by | Aug 7, 2016 | 7 comments

Imagine a dinner party set at a long, vintage table with crystal goblets and crackled plates amidst tall flickering candles, their flame bouncing off a bejeweled low hanging chandelier. Imagine a glorious dessert platter of shimmying, jiggling, wickedly deliciously Baileys Salted Dark Chocolate Panna Cotta waiting to be dug into with tarnished, ornate dessert forks!

Baileys Salted Dark Chocolate Panna Cotta - Cook Republic
Baileys Salted Dark Chocolate Panna Cotta - Cook Republic

Everybody knows I am not a dessert person. But this panna cotta, oh my goodness! It broke my resolve, weakened my defence and made me swoon. Logic ceased to exist after I created this recipe. I am not ashamed to admit that Nick and I sat with two spoons every night with one panna cotta pot and did not stop until they were all demolished. Because it doesn’t happen often. And because this dessert is that good! I dare you to make it and not go completely crazy over how delicious it is.

We love Baileys Irish Cream. It is a great arsenal to have in your liqueur cabinet for decadent desserts and indulgent cocktails. But have you ever tried Baileys Chocolat Luxe? A revolution in drinks alchemy, Baileys Chocolat Luxe combines real Belgian chocolate, Irish Whiskey and cream for a molten chocolate drinking experience like no other. It took Anthony Wilson, son of the creator of Baileys Original Irish Cream three years to travel around the world tasting over 200 varieties of the world’s finest chocolates to create this blend.

Baileys Salted Dark Chocolate Panna Cotta - Cook Republic Baileys Salted Dark Chocolate Panna Cotta - Cook Republic

When Baileys contacted me recently for a collaboration and asked me to create a dessert recipe with the gorgeous Chocolat Luxe, I wanted to create a luscious, creamy dessert that would do justice to this exquisite blend of Baileys Irish Whiskey, Cream and Belgian Chocolate. I wanted a tang to cut through the rich sweetness and salt to elevate the dark notes. Building on a base of my favourite buttermilk panna cotta recipe, this dessert is an assault on your senses and you just won’t be able to stop at one mouthful. It is simple yet sophisticated, elegant and handsome at the same time. It evokes images of dinner parties and grandeur. It is definitely a show stopper!

baileys_salted_dark_chocolate_panacotta5 baileys_salted_dark_chocolate_panacotta6

If you make this panna cotta, please share your creations with me on Instagram @cookrepublic. If you especially love it, please leave a comment and rate it below so others can be inspired to make it too. And lastly, don’t forget to subscribe to my newsletter because there are more wicked desserts coming your way this month.

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Baileys Salted Dark Chocolate Panna Cotta - Cook Republic

BAILEYS SALTED DARK CHOCOLATE PANNA COTTA

Print Recipe Rate / Comment
Course // Dessert
Cuisine // Gluten Free
Prep Time: 30 minutes
Chilling Time: 4 hours
Servings: 6

Ingredients

  • 2 cups (500 ml) thickened cream
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) golden caster sugar
  • 1/3 cup (80 ml) warm water
  • 3 teaspoons gelatin powder
  • 100 g dark chocolate, coarsely chopped
  • ½ cup (125 ml) Baileys Chocolat Luxe
  • 1 cup (250 ml) buttermilk
  • sea salt flakes, to garnish

Instructions

  • Place cream, vanilla and sugar in a heavy bottomed saucepan on medium-low heat. Stir constantly and bring to a boil. Remove from heat.
  • Pour warm water in a little bowl. Sprinkle gelatin over the water and mix once. Set aside for a couple of minutes until the gelatin dissolves completely.
  • Add gelatin mix to the cream mixture. Stir well. Strain into a large, clean saucepan and place it on the hob on low heat. Add the chocolate and stir until melted and smooth. Remove from heat..
  • Add Baileys Chocolat Luxe and buttermilk. Mix thoroughly. Pour equally into six greased, fluted 150ml capacity pie tins. Refrigerate for 4 hours or overnight until set.
  • To un mould, dip the bottom of the pie tins in warm water and loosen the edges of the panna cotta with a butter knife. Invert pie tins over serving plate and tap gently until panna cotta drops onto the plate. Serve chilled, sprinkled with sea salt flakes.

Notes

Panna cotta can be poured in glass jars for easy setting and serving.
 
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Note – This post is sponsored by Baileys. The recipe was created for Baileys as part of the collaboration. Thoughts, musings and feels are all mine.

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

7 Comments
  1. Vickie

    yum, looks & sounds amazing!

    Reply
  2. Beth

    Hello!
    Sounds pretty delicious!
    I would like to use gelatin leaves for this dessert, and have both gold and titanium strength in the pantry… how do I convert the powdered gelatin? Google is giving me very mixed results regarding conversion…. is there an exact formula you know and trust?
    Thanks in advance

    Reply
  3. Angela - Patisserie Makes Perfect

    I have tried Bailey’s Chocolate Luxe and it’s bloody delicious! These panna cottas look absolutely amazing! Well done.

    Reply
  4. Claudia | The Brick Kitchen

    I’m not normally a pannacotta person (having been scarred for life by the awful, soap-like stuff served at college on formal dinner nights) but I feel like this chocolate version would win me over.. it sounds gorgeously decadent! Love your photos too <3

    Reply
  5. Deeba

    I am a complete.panna cotta person, and your recipe has me smitten . Bookmarked Sneha. Thanks so much

    Reply

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