The very best chocolate Panna Cotta ever! If you thought Panna Cotta was hard, think again. Perfection in dessert. Creamy, wobbly, chocolatey!
Of course starring my favourite brewing chocolate, now available in stores around Western Australia which is VERY exciting. Go and get yours immediately!
You can think about making this the morning of the evening you wish to eat it!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 60 Grams raw caster sugar BUY
- 30 Grams Brew Choc granules BUY
- 300 Grams milk
- 3 Teaspoons flavourless gelatin
- 2 Teaspoons vanilla bean paste BUY
- 300 Grams cream
Place sugar, Brew Choc and milk into the Thermomix bowl and infuse 15 min/80°C/speed 3. Add gelatin and stir 30 sec/speed 3 to dissolve.
Strain through fine sieve.
Return liquid to the Thermomix bowl and add cream and vanilla. Stir 10 sec/speed 3.
Pour into oiled dariole moulds and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.
Serve with Biscotti to provide some texture and a great spoon!