Chocolate Panna Cotta

, from Issue #59. September, 2015
Photography by Manja Wachsmuth.
Chocolate Panna Cotta

Silky, rich and indulgent – what’s not to love about this superb dessert?

Serves: 6


200 grams good dark chocolate, chopped
2 leaves gelatine
300 ml cream
100 ml milk
100 grams caster sugar
1 teaspoon vanilla extract

To serve
½ cup cream, softly whipped
grated chocolate for serving


Soak the gelatin leaves in a bowl of cold water for 10 minutes.

Melt the chocolate in a heat-proof bowl set over a saucepan of simmering water. Don’t let the base touch the water. Set aside.

Heat the cream, milk, sugar and vanilla in a medium saucepan until it just comes to a simmer, stirring to dissolve the sugar.

Lift the gelatin out of the water and squeeze to remove the excess liquid. Add to the hot cream mixture and stir to dissolve.

Gradually whisk the cream into the warm chocolate until smooth. Strain into a serving bowl and refrigerate for 2 hours or until set. 

To serve: Top the panna cotta with dollops of cream then grated chocolate. Serve the remaining cream separately.