Milk Chocolate Panna Cotta
Milk Chocolate Panna Cotta
Open in full-screen mode

Milk Chocolate Panna Cotta

15 MIN
6 H



  1. In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  2. In a saucepan, gently heat the cream and milk with the sugar, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
  3. Add the chocolate and allow to melt for 1 minute. With a whisk, stir until smooth.
  4. You will need eight 125 ml (½ cup) ramekins, glasses, or cups. For easy unmoulding, oil the glasses or ramekins or rinse them with cold water. Drain and, without drying, add the panna cotta mixture. Cover with plastic wrap to prevent them from drying out. Refrigerate for at least 6 hours. If desired, unmould and serve with whipped cream.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum