Chocolate Pannacotta

PREP TIME: 10min

COOK TIME: 10min (Allow 6 hours for dessert to set in refrigerator) SERVES: 8


  • 600mL thickened cream

  • 1 cup milk

  • 2 tbsp caster sugar

  • ¾ cup dark chocolate melts

  • 2 ½ tsp gelatine powder

  • 1 tbsp boiling water

  • 1 tsp strawberry essence

  • 250g strawberries hulled and chopped.

  • Fresh mint to garnish


  • Step 1: Place the cream, milk, strawberry essence and sugar in a saucepan over low heat. Bring to boil and remove from heat. 

  • Step 2: Stir in  chocolate melts until a smooth mixture forms. 

  • Step 3: Combine the  gelatine and the boiling water in a small cup. Stir until gelatine dissolves.

  • Step 4: Add gelatine mixture to chocolate and stir together well. 

  • Step 5: Allow to cool slightly, before dividing the pannacotta evenly into 8 (125mL) dessert glasses.  

  • Step 6: Cover glasses with plastic wrap and place in the refrigerator to set for 6 hours.

  • Step 7: Garnish with chopped strawberries and fresh mint before serving.