A stovetop panna cotta built on chocolate milk from your shelf, set with gelatin and a whip of cream. The shelf milk is sweet enough on its own, so this takes ten minutes active and serves two hungry people or four for dessert.

Serves 2. 245 minutes, 10 at the stove.

About 370 calories a serving, 9 g protein, 13 g carbohydrate, 32 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 2 tablespoons of the chocolate milk into a small bowl and sprinkle 2 teaspoons of gelatin over it; let it sit for 2 minutes to bloom.
2. Heat the remaining chocolate milk with 1 tablespoon of butter in a small saucepan over medium heat until steaming but not boiling, about 3 minutes. Whisk the bloomed gelatin into the hot milk until fully dissolved, then pour through a fine-mesh sieve into a bowl and let cool to room temperature, about 15 minutes.
3. Whip the 1/2 cup heavy cream to soft peaks in a separate bowl, fold it gently into the cooled chocolate mixture until no white streaks remain.
4. Divide between two serving vessels and chill until set, at least 3 hours or overnight.

Note Swap the cream for Greek yogurt if you have it on hand. Panna cotta keeps, covered, for three days. Serve with crushed cookies, toasted nuts, or fresh berries on the side.