Chocolate Pannacotta


Preparation info

  • Makes


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are light and creamy, soft and chocolatey. They are lovely just on their own, eaten straight out of their pots but, if you want to be a bit dressy, you could serve them with white chocolate sauce or surrounded by a bright ring of cranberries and a blob of cream. Or perhaps some sautéed quinces, nectarines or peaches.


  • 6 g( oz) leaf gelatine, or 2 teaspoons powdered gelatine
  • 250 ml(9 fl oz/1 cup) milk
  • 500 ml(17 fl oz/2 cups) pouring (single) cream
  • 60 g( oz) caster (superfine) sugar
  • 80 g( oz) dark (semi-sweet) chocolate, broken up
  • 20 g(¾ oz) unsweetened cocoa powder, sifted


    Put the gelatine leaves in a bowl of cold water to soften them. If you’re using powdered gelatine, put 3 tablespoons of the milk in a small bowl and stir in the gelatine. Leave for a minute or two until it dissolves and swells a bit.

    Meanwhile, put the milk, cream, sugar, chocolate and cocoa in a saucepan over low heat. Stir it with a wooden spoon as it heats so that it becomes completely smooth and nothing sticks to the bottom. Turn off the heat just before it reaches boiling point.

    Squeeze the water out of the softened gelatine leaves and stir them into the hot chocolate milk. If you’re using powdered gelatine, stir some of the hot chocolate milk into it to soften, then stir it all back into the saucepan and carry on stirring until it’s completely smooth. Leave it to cool, whisking now and then to make sure the gelatine has dissolved.

    Pour the mixture into six 125 ml(4 fl oz/½ cup) pudding or pannacotta moulds and then cover them with plastic wrap. Put in the fridge overnight or until set.

    To unmould, loosen the top edges gently with your fingers. Dip the bottom of the moulds into hot water for just a couple of seconds (any longer might turn your pannacotta to liquid again) and tip out onto serving plates.