Milk chocolate panna cotta

Foto: Francois Oberholster
Foto: Francois Oberholster
Prep Time: 10 minutes
Servings: 8
Cooking Time: 5 minutes
  • 12ml - powdered gelatine
  • 45ml - cold water
  • 160g (200ml) - light brown sugar
  • 750ml - cream
  • 2ml - coconut essence
  • 150g - milk chocolate, finely chopped
  • - pinch of salt

1 Place the chocolate in a mixing bowl. Heat the cream and sugar together until the sugar has dissolved. Bring to the boil and pour over the chocolate; stir until all the chocolate has melted. Stir in the salt and essence.

2 Sprinkle the gelatine over the cold water in a small bowl and let it stand until it forms a solidified gel. Now melt the gelatine by placing the small bowl in a larger bowl of boiling water and stirring until runny. Stir into the chocolate mixture immediately.

3 Spray 6 moulds with non-stick spray. Pour the chocolate mixture into the moulds through a tea strainer and refrigerate until set (overnight is ideal).

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