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Dark Chocolate and Matcha Panna Cotta

The earthy, slightly bitter, flavours of Japanese Matcha pair perfectly with our exquisite EXCELLENCE 70% Cocoa Dark Chocolate. Our Lindt Master Chocolatiers have created this stunning two-tone panna cotta which is sure to impress your guests.


Chocolatier’s Tip

For the angled look, the mould will need to be on an angle for the first layer. To achieve this, place the moulds into a muffin tray on a 45° angle. Then fill in the first mixture and leave to set before repeating with the chocolate layer. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

12 people


  • 5 leaves of gelatine
  • 250 ml double cream
  • 285 ml full-fat milk
  • 100 g caster sugar
  • 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 5 g good quality matcha powder
  • To serve:
  • Melted chocolate sauce
  • Good quality matcha powder
  • Chocolate decorations


Step 1.

Soak the gelatine leaves in icy cold water according to packet instructions.

Step 2.

Pour the cream, 250ml of milk and sugar into a saucepan and slowly bring to the boil, stirring often. Remove from the heat.

Step 3.

Remove the gelatine from the water and squeeze off any excess. Stir into the hot cream until dissolved.

Step 4.

Divide the cream into 2 separate jugs.

Step 5.

Add the chopped chocolate to one jug and the matcha powder, with the remaining 35ml milk, to the other.

Step 6.

Lightly grease 12 dariole moulds.

Step 7.

Fill half way up with the matcha mixture (see Tip). Cover with cling-film and place in the freezer for 10 minutes or until firm.

Step 8.

Once set, top with the chocolate mix. Cover and chill in the fridge for at least 4 hours or until set.

Step 9.

To serve, briefly dip the mould into hot water to loosen and turn out onto a plate. Add dots of melted chocolate, a dusting of matcha powder and your choice of chocolate decoration.


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