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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 $4.06 ea
$4.06 ea
Countdown Milk Standard $2.32 ea
$2.32 ea
Whittakers Chocolate Bar Dark Sante 75g $2.90 ea
$2.90 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Countdown Water Still Spring $0.89 ea
$0.89 ea
Mckenzies Gelatine Powder
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