Chocolate Panna Cotta
This delicious Italian dessert has been shared with us by Alyce Alexandra. Alyce is renowned for her panna cottas and this one is no exception. While the literal translation is 'cooked cream', the cream is actually not cooked, but instead it is thickened and set with gelatin in moulded shapes.
Recipe Tester Feedback: "I loved testing this recipe! It was very yummy and easy to make ahead of time for a party. It was very rich and delicious with double cream and frozen berries. My children said it was delicious too." - Dawn
No: Gluten / Egg / Nuts
Total Preparation Time 10 minutes + 4 hours chilling time
Cannot be frozen
- milk - 500g
- gelatine - 1.5 Tbsp, powdered
- raw sugar - 130g
- cocoa powder - 100g
- vanilla - 1 tsp
- cream - 350g, thickened
- raspberries - to serve (optional)
- Place some of the milk (100g only) and gelatin (1.5 Tbsp) in a small bowl. Stir to combine and set aside.
- Place sugar (130g) in your machine's bowl. Mill Speed 9 / 10 seconds.
- Add remaining milk (400g), cocoa (100g) and vanilla (1 tsp). Program 4 minutes / 70C / Speed 3.
- Add gelatin mixture, mix Speed 4 / 30 seconds.
- Add cream (350g), mix Speed 3 / 10 seconds. Divide mixture evenly between 10 dariole moulds rinsed with cold water. Refrigerate for a minimum of 4 hours prior to serving.
- To serve, turn panna cottas out of moulds onto individual serving plates. Top with fresh raspberries.
Note: to assist in removing panna cottas from moulds, sit them in a bath of warm water for 5 minutes, or until the sides of the panna cotta pull away from the mould.