Chocolate Pannacotta

Chocolate Pannacotta
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Chocolate pannacotta

Chocolate Pannacotta

A smooth and creamy dessert that's easy to prepare. Great for romantic dinners to dinner parties.
Prep Time 10 minutes
Cook Time 20 minutes
Setting time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 6 people
Calories 340 kcal


  • Saucepan
  • Bowl


  • 3 leaves gelatin platinum or titanium
  • 300 ml cream
  • 250 ml milk
  • tbsp Monk Fruit Sugar low carb
  • 100 g 80% Cocoa Dark Chocolate finely chopped
  • ½ tsp Vanilla Essence



  • Soak gelatin leaves in a bowl of cold water for 10 minutes
    3 leaves gelatin

Heat mixture

  • Add the cream, milk, vanilla essence and sugar to a saucepan. Heat the mixture, stirring, until the sugar has dissolved. Heat the mixture to a simmer then remove the heat.
    300 ml cream, 250 ml milk, 1½ tbsp Monk Fruit Sugar, ½ tsp Vanilla Essence
  • Add the chocolate and stir until melted.
    100 g 80% Cocoa Dark Chocolate
  • Squeeze the water from the gelatin leaves and add to the mix.
  • Stir until melted and leave the contents to cool.
  • When cool, strain into serving glasses and refrigerate for 3 hours or until set.
Keyword chocolate, pannacotta

Photo Credits:      Bishoy Emad | Unsplash

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