Triple Chocolate Panna Cotta
This luxurious chocolate twist on a classic Italian panna cotta features three of our finest Swiss chocolates. Its stunning ombre tiers really add the ‘wow’ factor - making it the perfect dinner party dessert to impress your guests.
Chocolatier’s Tip
This is also delicious served with a fruity raspberry coulis and fresh raspberries as an alternative to melted chocolate and chocolate decorations. 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.
Makes 12 small panna cottas - the exact number will depend on the size of your moulds
Lindt EXCELLENCE Dark 85% Bar 100g
Medium
Ingredients
- 4 leaves of gelatine
- 250 ml full-fat milk
- 250 ml double cream
- 60 g caster sugar
- 50 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, chopped
- 65 g Lindt EXCELLENCE 65% Cocoa Milk Chocolate, chopped
- 70 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, chopped
- To serve:
- Melted chocolate
- Chocolate decorations
Lindt Chocolate In This Recipe
Method
Step 1.
Very lightly oil 12 dariole moulds and set aside.
Step 2.
Soak the gelatine leaves in a bowl of icy cold water and set aside.
Step 3.
Pour the milk and cream into a saucepan and add the sugar. Slowly bring to the boil, stirring often.
Step 4.
Squeeze the excess water from the gelatine leaves and stir into the cream mix until dissolved.
Step 5.
Set a jug onto a scale and pour in the hot cream - record the weight so that you can divide accurately into 3.
Step 6.
Put each chocolate into separate heat-proof jugs. Pour one third of the cream onto each and stir until melted and smooth.
Step 7.
Divide the EXCELLENCE 85% Cocoa Dark Chocolate mixture equally into the bottom of the moulds. Cover with cling film and place in the freezer for about 15 minutes - or until the mixture has set.
Step 8.
Remove from the freezer and add a layer of the EXCELLENCE 65% Cocoa Milk Chocolate cream. Freeze as above. Finish with a layer of the EXCELLENCE Extra Creamy Milk Chocolate cream before covering with cling film and chilling for 6 hours in the fridge - or until set.
Step 9.
To release from the moulds, briefly dip the mould in warm water before turning out onto a flat plate. Decorate with drops of melted chocolate and your choice of chocolate decorations.
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