Step-by-Step Recipe for Chocolate Oreo Panna Cotta with Roasted Almonds

Panna cotta is an Italian classic known for its silky smooth texture and subtle, rich flavor. But when you add chocolate, Oreo cookies, and roasted almonds to the mix, this elegant dessert transforms into a decadent and texturally layered delight. This chocolate Oreo panna cotta with roasted almonds is not only eye-catching but also incredibly easy to prepare at home with minimal ingredients. The creamy base, the hint of bittersweet chocolate, the crunch of Oreos, and the nutty depth of almonds work in perfect harmony to create a dessert that pleases every palate. So follow this step by step recipe to make your own creamy version of this fusion dessert.

Ingredients:

For the panna cotta base:

• 2 cups fresh cream (heavy cream preferred)
• 1 cup full fat milk
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 100 grams dark chocolate (chopped)
• 2 teaspoons gelatin powder (or 1½ sheets gelatin)
• 3 tablespoons cold water (for blooming gelatin)

For the Oreo layer:

• 10 Oreo cookies
• 2 tablespoons melted butter

For the roasted almond topping:

• ½ cup whole almonds
• 1 teaspoon sugar (optional)
• A pinch of salt

Method:

1. Start by blooming the gelatin. In a small bowl, add 2 teaspoons of gelatin powder to 3 tablespoons of cold water. Stir gently and let it sit undisturbed for 10 minutes. The gelatin will absorb the water and become spongy. This is essential for proper melting and even distribution in the panna cotta mixture.
2. Crush 10 Oreo cookies into fine crumbs. You can do this in a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin. Mix the crumbs with 2 tablespoons of melted butter until the texture resembles wet sand.

3. Press the mixture evenly into the base of your serving glasses or molds. Chill in the refrigerator for at least 20 minutes so the crust can set while you prepare the cream layer.
4. Preheat your oven to 160°C or 320°F. Spread the almonds evenly on a baking tray and roast for 10 minutes, stirring halfway through to prevent burning. Once roasted, allow them to cool, then chop roughly for a balanced crunch. If desired, toss the warm chopped almonds with a teaspoon of sugar and a pinch of salt for enhanced flavor.

5. In a saucepan, combine 2 cups of cream, 1 cup of full fat milk, and ½ cup sugar. Add 1 tablespoon of cocoa powder and whisk to blend it smoothly. Heat the mixture over medium heat, stirring constantly to dissolve the sugar and cocoa.
6. Once warm but not boiling, add in the chopped dark chocolate. Stir continuously until the chocolate is fully melted and the mixture is silky. Remove from heat and stir in the vanilla extract.

7. Take the bloomed gelatin and microwave it for about 10 seconds to liquefy it, or warm it gently over a hot water bath. Stir the melted gelatin into the warm chocolate cream mixture. Whisk well to ensure it’s completely incorporated with no lumps.
8. Allow the mixture to cool slightly for 5 minutes, so it doesn’t disturb the Oreo base.
9. Take your molds or serving glasses with the chilled Oreo base. Pour the panna cotta mixture over the Oreo crust gently to avoid disrupting the base. Cover each mold with foil or cling wrap to prevent a skin from forming. Place in the refrigerator and allow to set for at least 6 hours, preferably overnight.
10. Once the panna cotta is fully set, remove the foil or cling wrap.
11. Just before serving, sprinkle a generous amount of the roasted almond mixture on top of each panna cotta. The almonds should remain crunchy and offer a contrast to the soft and silky dessert beneath.

12. For an added touch, you can garnish with a drizzle of chocolate syrup, a small dollop of whipped cream, a whole Oreo cookie, shaved chocolate or cocoa powder dusting.

Tips:

• When making the panna cotta mixture, never let it boil. Boiling affects the texture and may inhibit the gelatin from setting properly.
• The flavor of your panna cotta will largely depend on the quality of chocolate you use. Go for dark chocolate with at least 60 to 70% cocoa for a deep, balanced flavor.