Dutch chocolate panna cotta

Just when you thought panna cotta couldn't get better?

  • 45 mins cooking
  • Serves 6
  • Print
Add dark chocolate and you have a deliciously indulgent chocolate treat that wobbles like jelly.
When you think of the best Italian desserts, panna cotta is right up there with tiramisu and we have a whole collection of perfect panna cotta recipes that prove just how versatile it can be. From a traditional vanilla-flavoured treat to creatively-spiced varieties with all manner of toppings, there's sure to be a unique variation you'll love. Enjoy!


  • 300ml pouring cream
    1 ½ cups milk
    ½ cup (110g) caster (superfine) sugar •
    2 ½ teaspoons powdered gelatine •
    ⅓ cup (80ml) boiling water •
    100 grams chopped dark chocolate plus extra for decorating


  • 1
    Stir milk, cream and sugar in a medium saucepan, over high heat, without boiling, until sugar dissolves.
  • 2
    Sprinkle gelatine over the boiling water in a small heatproof jug, stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into hot cream mixture.
  • 3
    Melt 100g chopped dark chocolate; stir melted chocolate into panna cotta mixture until smooth.Transfer to a medium bowl; cool.
  • 4
    Rinse six ½-cup (125ml) moulds with cold water; drain, do not wipe dry.
  • 5
    Pour mixture into moulds, cover loosely with plastic wrap. Refrigerate 4 hours or until set. Carefully turn panna cotta onto plates. Serve drizzled with extra chocolate, if you like.

More From Women's Weekly Food