Milk Chocolate Panna Cotta [70] – Donna Hay

Milk Chocolate Panna Cotta

  • Servings: 2
  • Difficulty: easy
  • Print

Milk Chocolate Panna Cotta

Adapted from “Simple Dinners” by Donna Hay

I’ve used 25g milk chocolate chips and 25g dark chocolate chips (70% cocoa) instead to reduce the sweetness. The texture of this dessert is mousse-like but thick.


  • 1 tbsp water
  • 1 tsp gelatine powder
  • 1 cup single cream (whipping cream)
  • 25g brown sugar
  • 50g milk chocolate, chopped


  1. Pour the water into a bowl and sprinkle over the gelatine. Set aside.
  2. In a 16cm pot, add the whipping cream, sugar and chocolate chips. Boil the mixture over low heat until smooth, stirring constantly to prevent burning.
  3. Add the gelatine into mixture, stir until gelatine dissolved. Pour the mixture into 2×125-ml pudding cups. Set aside in the refrigerator to chill for 4 hours.
  4. Serve with mixed berries or chopped nuts.


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