Chocolate Pannacotta

Preparation info
  • Makes


    • Difficulty


Appears in
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<


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