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This gift pack includes 2 of each of our best selling flavors. This gift pack includes 2 of each of the following flavors.
Maui KITCH'N COOK'D ...
Sea Salt Caramels Milk And Dark Chocolate 1LB
One pound of our wonderful sea salt caramel truffles in Creamy milk chocolate and Decadent dark chocolate. Each golden buttery caramel is dipped in pure ...
Sea Salt Caramel Truffle Dark Chocolate Pound
One pound of McIntyre's Candies wonderful sea salt caramel truffles in dark chocolate. Each golden buttery caramel is dipped in pure decadent dark chocolate ...
Ingredients
Panna cotta:
1/4 cup water
1 3/4 cups heavy cream, divided
6 ounces milk chocolate (about 40%), finely chopped
1 envelope powdered unflavored gelatin (about 2 1/4 teaspoons)
11/3 cups whole milk
2 tablespoons dark brown sugar
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
Garnish:
Unsweetened whipped cream
Grated milk chocolate
Preparation
1. Have ready six martini glasses or slope-sided 8-ounce coffee cups. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.
2. In large saucepan, bring 1 cup cream to boil over medium-high heat. Remove pan from heat and add chocolate, swirling pan to completely cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk mixture until smooth and well-blended.
3. Combine remaining cream, milk, sugar and espresso powder in medium saucepan. Cook over medium-low heat, stirring occasionally, until sugar and espresso powder are dissolved. Raise heat to medium-high and bring to boil. Remove from heat and slowly pour hot cream mixture into chocolate mixture while whisking constantly, until well-blended. Whisk in softened gelatin and vanilla, until gelatin is completely melted.
4. Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill glasses or cups. Refrigerate until set, loosely covered, about 6 hours.
5. Garnish each dessert with whipped cream and a sprinkling of grated milk chocolate.
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