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Chocolate Panna Cotta

Here is a fabulous Panna Cotta Recipe republished here by kind permission of CHOC Chick.

Chocolate Panna Cotta Recipe

Chocolate Panna Cotta


  • 300ml single cream
  • 80ml semi-skimmed milk
  • 100g unrefined, golden caster sugar
  • Nutmeg (optional)
  • 1 egg yolk
  • 3 leaves of gelatine
  • 10g raw cacao powder
  • Serves 4


  1. Place cream, milk, sugar and egg yolk in a saucepan, whisk together and warm over a medium heat.  Grate in a little nutmeg.
  2. Soak the gelatine leaves in warm water for a minute or so, until softened.
  3. When almost boiling, remove from the heat and whisk again.  Lift the softened gelatine out of the water and add to the warm cream.  Whisk again.  Allow to cool for 5 minutes, then add the raw cacao.  Adding it as the mixture is beginning to cool simply helps to preserve those valuable anti-oxidants so you get the most out of your cacao, but adding it straight away will in no way impair the flavour.
  4. Pour the mixture into four ramekins or dariole moulds.  If you don’t have these, small bowls, beakers or even plastic cups will do just fine.
  5. Allow to set in the fridge for several hours.
  6. When ready to serve, dip the moulds into hot water for 20 seconds or so.  To turn out, run a knife around the edge of the pudding, place a plate over the bowl and flip the whole thing over.  Give it a sharp shake to release.
  7. Serve as it is, or decorate with orange slices, redcurrants and a drizzle of Amaretto.

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