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Chocolate Panna Cotta


  • 250 ml milk

  • 185 ml single cream

  • 150 gm good quality dark cooking chocolate, chopped

  • ¼ cup caster sugar

  • gelatine leaves


  • 1.

    Gently melt milk, cream, cooking chocolate and caster sugar over a double boiler.

  • 2.

    Soak gelatine leaves in cold water for about 5 mins until soft. Squeeze out any excess water and add to the melted chocolate. Then whisk well until gelatine has dissolved and strain chocolate mixture through a fine sieve.

  • 3.

    Transfer mixture to a large dish (or 6 x 100 ml ramekins). Then set aside to cool a little, cover with plastic kitchen wrap and refrigerate for at least 4 hours.

  • 4.

    Serve with a good dollop of whipped cream or vanilla ice cream on top.

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