Chocolate Panna Cotta

Submitted by: Weight Watchers

Happy Valentines Day! Thanks to this light touch, you can indulge in the ultimate dessert delight without the guilt.

Servings: 6 servings

Ingredients

1 3/4 cups fat free half and half

1 1/2 teaspoons unflavored gelatin

3 1/2 ounces bittersweet or semisweet chocolate

5 tablespoons packed dark brown sugar

Pinch of salt

1/2 teaspoon vanilla extract

2 tablespoons of balsamic vinegar

Directions

Pour 1/2 cup of half and half into a heatproof bowl and sprinkle with the gelatin. Let stand until the gelatin is softened, 5 minutes. Place the bowl of gelatin in a larger bowl filled halfway with just boiled water and let stand, stirring until dissolved.
Spray 6 (4 ounce) custard cups with nonstick spray. Finely chop 3 ounces of the chocolate.
Combine the remaining 1 1/4 cups of half and half, 2 tablespoons of the brown sugar, and the salt. Cook over medium heat, whisking until the sugar dissolves. Remove from the heat; add the dissolved gelatin, the 3 ounces of chocolate, and the vanilla, whisking until smooth. Strain through a sieve into a bowl. Divide the mixture among the custard cups. Cover and refigerate until set, at least 4 hours.
To make the sauce, chop the remaining 1/2 ounce of chocolate. In a saucepan, bring the remaining 3 tablespoons of brown sugar and the vinegat to a boil; whisk until the sugar dissolves. Reduce the heat and cook until syrupy and reduced to about 2 tablespoons. Remove from the heat; whisk in the remaining chocolate.
Run a knife around the edge of each custard cup and invert onto a plate. Drizzle each panna cotta with about 1 teaspoon of sauce and serve at once.

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