Chocolate panna cotta

clock 20 minutes + 5 minutes bowl Serves 2


  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 60 g dark chocolate, chopped
  • 3 tsp caster sugar
  • 3/4 tsp gelatine
  • 1 Tbsp boiled water
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  • 1. Lightly grease two ½ cup capacity moulds. Place on a tray.

  • 2. In a small saucepan, combine cream, milk, chocolate and sugar. Stir over a low heat until melted and smooth (do not boil).

  • 3. In a small jug, whisk gelatine briskly into boiling water, until dissolved. Cool slightly. Blend into cream mixture.

  • 4. Divide mixture evenly between prepared moulds. Chill, covered, for 3 hours or overnight, until set. Serve with chocolate hearts.

  • Tip: to make chocolate hearts melt chocolate in a heatproof bowl over a saucepan of simmering water, transfer to a piping bag and pipe heart shapes onto baking paper. Place in the fridge to cool for 10 minutes.

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