Chocolate panna cotta

Chocolate panna cotta


6 people made this

About this recipe: A dark chocolate version of the smooth Italian pannacotta pudding made with semi-skimmed milk for fewer calories.

Janet Mitchell

Serves: 6 

  • 2 tablespoons cocoa powder
  • 2 tablespoons water
  • 1 sachet gelatine powder (about 10g)
  • 700ml semi-skimmed milk
  • 75g brown sugar
  • 30g dark chocolate, coarsely chopped
  • Grated nutmeg
  • Dark chocolate shavings

Prep:10min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

  1. Combine the cocoa powder and 2 tablespoons water in a small bowl, stirring until the cocoa is mixed in. Sprinkle the gelatine over 200ml cold milk in a separate bowl and let stand for 5 minutes.
  2. Meanwhile, combine the remaining milk, the brown sugar, chocolate and a good grating of nutmeg in a medium saucepan. Bring to a simmer and heat just until the chocolate has melted.
  3. Remove from the heat and stir in the cocoa mixture. Stir in the gelatine, return to the heat, and cook for 3 minutes or just until the gelatine has dissolved.
  4. Divide the mixture among 6 ramekins. Cool to room temperature and then chill for at least 4 hours. Decorate with grated chocolate.

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