In this elegant panna cotta (Italian for "cooked cream") a cocoa-flavoured custard is sweetened with chocolate and brown sugar. If you like, you can add a tablespoon of instant coffee powder to the cocoa for a caffè mocha flavour.
2 people made this
2 tablespoons cocoa
1 envelope gelatine
3 cups (750ml) low-fat milk
1/2 cup firmly packed light brown sugar
30 g semisweet chocolate, coarsely chopped
Dark chocolate shavings (optional)
Directions Prep:15min › Cook:10min › Extra time:4hr › Ready in:4hr25min
Combine the cocoa and 2 tablespoons (30ml) water in a small bowl, stirring until the cocoa is moistened. Sprinkle the gelatine over 1 cup (250ml) of cold milk in a separate bowl and stand for 5 minutes or until softened.
Meanwhile, combine the remaining milk, the brown sugar, chocolate and a good grating of nutmeg in a medium saucepan. Bring to a simmer and heat just until the chocolate has melted.
Remove from the heat and stir in the cocoa mixture. Stir in the gelatine, return to the heat, and cook for 3 minutes or just until the gelatine has dissolved.
Divide the mixture among six 3/4-cup custard cups or ramekins. Cool to room temperature and then chill for at least 4 hours. Decorate with shaved chocolate, if you like.