Milk Chocolate Panna Cotta
Recipe type: Dessert
Cuisine: Italian
Serves: 4-5 desserts
For the panna cotta:
  • 2-1/2 teaspoons gelatine, powdered
  • 2 tablespoons cold water
  • 1 cup heavy cream
  • 3/4 cup milk (I used whole milk)
  • Approx. 2 tablespoons caster sugar (superfine)*
  • 1 vanilla pod, split lengthways (or 1 teaspoon pure vanilla paste)
  • 200g (7 oz) milk chocolate, finely chopped
  • Cream and fresh fruit, to serve
For the raw dark chocolate sauce:
  1. Lightly spray four to six moulds with oil (or wipe lightly with oil).
  2. Place the gelatine in a small bowl and add the water, giving it a good stir. Leave for a few minutes - the gelatine will soften.
  3. Into a medium sized saucepan, add the cream, milk, sugar* and the vanilla pod (or vanilla paste) and bring to near scalding point (but not simmering). Take off the heat, take out the vanilla bean (if using) and whisk in the softened gelatine until well combined.
  4. Place the finely chopped chocolate into a medium sized bowl and immediately pour the hot milk mixture over the chocolate. Let it stand for a minute to soften the chocolate, then stir the mixture until the chocolate is fully melted.
  5. Pour the mixture into the prepared moulds and then refrigerate to set for three to four hours.
  6. To turn out the puddings, take a fine paring knife and carefully run it around the outsides of each panna cotta. One by one, dip the moulds into hot water for 20-30 seconds, then turn onto a serving plate. They may need a bit of a shake for the pudding to plop out.
  7. Serve immediately with a dollop of cream, some fresh fruit and some raw dark chocolate sauce.
*The original recipe, which was for a dark chocolate panna cotta, used 1/4 cup of sugar. Because milk chocolate is sweeter, I halved the amount of sugar. However, taste test when adding as different brands of chocolate may differ in sweetness.
Recipe by The Kiwi Cook at