Triple Chocolate Panna Cotta
Lindt Excellence Dark 85% Bar 100g
- 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
Grease 12 dariole moulds and set aside.
Soak the gelatine leaves in a bowl of icy cold water and set aside.
Pour the milk and cream into a saucepan and add the sugar. Slowly bring to the boil, stirring often.
Squeeze the excess water from the gelatine leaves and stir into the cream mix.
Set a jug onto a scale and pour in the hot cream - record the weight so that you can divide accurately into 3.
Put each chocolate into a separate heat-proof jug. Pour one third of the cream onto each and stir until melted and smooth.
Pour the 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.
Remove from the freezer and add a layer of our 65% Cocoa Milk Chocolate. Freeze as above. Finish with a layer of our Extra Creamy Milk Chocolate before covering with cling film and chilling for 6 hours in the fridge - or until set.
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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