Dark Chocolate Panna Cotta

It is international Chocolate Day today, we are going to celebarte with a rich silky Dark Chocolate Panna Cotta.

Choc Panna Cottsa 2

You will need 5 ramakins or small, individual (175ml) pudding basins..

100g Mortimer Dark Chocolate Powder
2 ½ leaves of gelatine
250ml milk
250ml double cream

  • Line the ramakins with cling film. This makes them easier to turn out.
  • Put the leaves of gelatine in a shallow bowl of water for 10 minutes to soften.
  • Pour the cream and milk together into a saucepan and heat until it starts to simmer.
  • Add the dark chocolate powder and stir until dissolved.
  • Remove the leaves of gelatine from the water, add to the pan and stir until dissolved.
  • Take the pan off the heat and allow to cool while stirring gently.
  • Pour into the ramekins and place cling film over the surface to prevent a skin forming.
  • Place in the fridge for at least 2 hours, until set.
  • Turn the individual panna cotta’s out.



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