Introducing our best double-chocolate recipe, this classic dessert is like death by chocolate.
Ingredients
- 600ml pouring cream
- 250ml (1 cup) milk
- 1 vanilla bean, split lengthways
- 55g (1/4 cup) caster sugar
- 50g white chocolate, coarsely chopped
- 1 tablespoon cold water
- 3 teaspoons gelatine powder
- 100g dark chocolate, coarsely chopped
- 185ml (3/4 cup) thickened cream
Method
- Step 1Stir the pouring cream, milk, vanilla bean and sugar in a medium saucepan over medium heat until almost boiling. Remove from heat. Add white chocolate and set aside for 1 minute. Stir until chocolate melts and mixture is smooth.
- Step 2Place the water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the bowl. Use a fork to whisk the mixture until the gelatine dissolves. Stir the gelatine mixture into the white chocolate mixture. Set aside to cool slightly, stirring occasionally. Strain into a jug. Pour among six 125ml (1/2-cup) capacity moulds or ramekins. Place on a baking tray. Cover with plastic wrap and place in the fridge overnight to set.
- Step 3Place the dark chocolate in a heatproof bowl. Bring the cream almost to the boil in a small saucepan over medium heat. Pour over the chocolate and set aside for 2 minutes to stand. Stir until the mixture is smooth and glossy.
- Step 4Turn the panna cotta onto serving plates. Serve with the chocolate sauce.
- High protein
- Low sodium
- Lower gi
Nutrition
2711 kj
Energy
56g
Fat Total
36g
Saturated Fat
7g
Protein
142mg
Cholesterol
84.36mg
Sodium
28g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Make it ahead: Make the panna cotta to the end of step 3 up to 3 days ahead. Store in the fridge. Continue from step 4.
- Author: Kerrie Ray
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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