Chocolate panna cotta

Recipe from: 2 February 2016
recipe, chocolate,dessert

Ingredients 10
Servings 4
Time 15min + Standing time


  • 2
    cocoa powder
  • 2
    low-fat milk
  • 1
    reduced fat cream
  • 1/3
    brown sugar
  • 4
    sheets gelatine
  • 1/4
    raspberries (you can use frozen berries, but defrost them first)
  • 1/2
    berry juice
  • 1/2
    reduced sugar berry jam
  • 2
    Frangelico liqueur


To make the raspberry sauce, blitz raspberries in a blender until smooth. Place in a small pot with berry juice, reduced sugar berry jam and Frangelico. Heat gently.

Place gelatine sheets in a bowl and cover with cold water; allow to soften.

Once soft, squeeze out excess moisture.

Dissolve cocoa in ¼ cup of boiling water. Heat the milk, cream, sugar and cocoa mixture in a pot. Don’t allow to boil.

Remove from heat and add drained gelatine sheets, stir well until all the gelatine has dissolved.

Pour into well-oiled ramekins and allow to set for 4 hours or overnight. Unmould pannacotta by dipping the mould into warm water then inverting each one onto a serving plate. Serve with dollops of raspberry sauce.

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Read more on: recipe  |  dessert  |  chocolate

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