This dessert is a very easy to follow recipe that can be whipped up in a few minutes.
It is the basic Pannacotta base recipe with a little added indulgence for this special occasion, and served in an individual Kilner jar for a restaurant quality dish that is sure to impress your loved one.
Using a high percentage dark chocolate is the best choice for this dessert as the taste is smooth and rich against the cream in the recipe. Dark Chocolate is packed full of antioxidants too, so in a way, this dessert isn’t as sinful as you may think!
Rich Dark Chocolate Pannacotta Pots
100g Dark Chocolate (70-75% cocoa solids)
150ml Double cream
1 ½ leaves of Gelatine
50g Caster sugar
½ a Vanilla Pod
Melt the Chocolate over a hot water bath, ensuring that the water does not touch the bottom of the bowl (to prevent burning) Set aside when melted.
Soak the gelatine leaves in cold water (for approx. 5 minutes)
Place the cream, milk, halved vanilla pod and sugar in a pot and bring to a simmer. Allow the sugar to melt then remove the pod. Squeeze the gelatine and add into the cream mix. Whisk to melt.
Combine the cream mix with the chocolate and whisk through.
Pour into the little pots and place in the fridge to set for 2-3 hours.