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Chocolate panna cotta

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Author Giulia


For the chocolate panna cotta

  • 500 ml 16,89 fl oz - 2 cups + 1 3/4 tablespoons of fresh cream
  • 100 ml 3,38 fl oz - 1/3 cup + 2 tablespoons of fresh whole milk
  • 1 to nka bean
  • 50 g of sugar, 1,76 oz - 4 tablespoons
  • 15 g of gelatin sheets, 0,53 oz
  • 150 g of dark chocolate, 5,29 oz - 1 1/3 bar

For the strawberries

  • 200 g of fresh strawberries, 7,05 oz - 1 1/3 cup
  • 25 g of sugar, 2 tablespoons
  • Fresh mint leaves


  • Soak the gelatin sheet in a bowl with cold water for about 10 minutes.
  • Pour cream and milk in a saucepan, add sugar and a whole tonka been. Warm cream and milk until they begin to simmer, then remove from the heat. Let sit for 10 minutes, then remove the tonka bean.
  • Melt the finely chopped chocolate in a bain-marie and, once melted, stir it into the cream. Do not skip this passage, to have a smooth chocolate panna cotta first melt the chocolate then add it to the cream.
  • Wring gently the gelatine to remove excess water and dissolve it into the chocolate and cream.
  • Pour the chocolate and cream into single serving ramekins or silicon moulds - be sure to rinse them Leave the panna cotta in the fridge for a few hours or, better, until the next day.
  • About an hour before serving the panna cotta, chop the strawberries, sprinkle with sugar and add a few chopped fresh mint leaves. Set aside so that they will produce a thick syrup.
  • To unmould the panna cotta pass a knife on the edges and gently tip the bottom of your mould or immerse the moulds for a few seconds into hot water before unmoulding.
  • Serve the panna cotta with a few tablespoons of strawberries and drizzle with the strawberry syrup.
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* For the conversion of gelatine check here and here.