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Chocolate panna cotta

Chocolate panna cotta

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20 mins + 5 mins
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Serves 2
Gluten Free Gluten Free


  • 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


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.


Qty Price
Anchor Cream Thickened
arrow icon exclamation icon Out of stock Out of stock
Countdown Milk Standard $2.35 ea
$2.35 ea
Whittakers Chocolate Bar Dark Sante 75g
arrow icon exclamation icon Out of stock Out of stock
Countdown Caster Sugar $1.40 ea
$1.40 ea
Countdown Water Still Spring $0.90 ea
$0.90 ea
Mckenzies Gelatine Powder $4.79 ea
$4.79 ea