Orange Peel-Star Anise Truffle Cups

A Truffle Cup is my name for a 2-layer mini dessert of light panna cotta over chocolate ganache. Although panna cotta is typically made with heavy cream, this version presents a lighter approach as a contrast to the heavier chocolate layer.

This recipe describes an orange panna cotta over a star anise ganache, but it can be modified for any number of possible flavors. Part of the fun is to experiment with your imagination and your tastes.

For more background and inspiration, see http://cpronchik.blogspot.com/2009/12/truffle-cups.html

Ingredients

• 1/3 cup dark chocolate (morsels or pieces from a large block)
• 1/3 cup heavy cream
• 1 tsp. soft butter
• 2-3 star anise pods
• 1 cup milk (1 2 or 4% but not skim)
• 1/2 tsp. dry gelatin
• 1/4 cup sugar
• orange peel from 1/2 orange

Directions

Make the chocolate layer

Place cream and star anise in a pot and warm it, then turn off heat, place a lid on pot and let the spicy brew steep for 10-15 minutes, like it was a tea. Strain out the spice and return cream to the pot. Reheat over medium flame until scalded. Remove from heat, add chocolate and mix until melted and thoroughly combined. Stir in butter. Pour equal amount into 7 small glasses and refrigerate.

Make the Panna Cotta

Bloom the gelatin by placing 1/2 tsp. in a small cup with a tablespoon of the milk. Stir or otherwise cajole the gelatin so that all of it receives some liquid. Heat the remainder of the milk in a pot with the sugar and the orange peel. When the sugar is dissolved, turn off the heat and let the orange peel steep for 10 minutes. Remove the peel, and combine the milk with the gelatin (add a small amount of warm milk to the small bowl and mix thoroughly, then pour into the pot). Stir until the gelatin is completely melted and combined. Reheat gently if necessary. Cool milk mixture to room temperature and pour some over each of the cold chocolate cups so that there is an equal amount of each in each cup. You will have extra panna cotta, which you can chill and enjoy separately.

Return cups to the refrigerator and allow panna cotta to set up. Decorate with a thread of candied orange peel.