Chocolate panna cotta and salted caramel jars

4 servings
Rate this recipe

By Food24 July 02 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

250 ml cream
50 ml milk
50 g dark chocolate — finely chopped
25 g sugar
1.5 gelatine leaves
salted caramel popcorn
50 g sugar
10 g butter
3 Tbs cream
1/4 tsp salt
Tap for ingredients
Tap for ingredients


Salted caramel: 

1. Place the sugar in a small thick-bottomed pan and allow to melt on a medium heat.  

2. Once melted, add the butter and cream (be careful as it will bubble and splatter)

3. Add ¼ tsp salt or more depending on your taste.

Panna cotta:

1. Place the gelatine leaves in cold water to soften

2. Heat the cream, milk and sugar until the mixture comes to a boil and the sugar has dissolved

3. Turn off the heat, add the finely chopped chocolate and allow to sit for 2 minutes

4. After 2 minutes, stir gently until the chocolate is melted and mixture is homogenous 

5. Squeeze the excess water from the soaked gelatine and stir it into to the cream and chocolate until dissolved

Assembly and serving:

6. Place 2 teaspoons of salted caramel at the bottom of a small jar

7. Slowly pour in the panna cotta mixture and allow to set for at least 4 hours in the fridge

8. When ready to serve, dollop a tablespoon of whipped cream on the panna cotta and top with salted caramel popcorn (To make your own salted caramel popcorn, pop some popcorn kernels in a large covered pot and toss a handful in the salted caramel).

Recipe courtesy of Kurvin and Vinasha of EverPeckish – follow them on Instagram for more recipe inspiration! 

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.