Brewed Chocolate Panna Cotta
A delicately chocolate panna cotta. Perfectly set, creamy, delicate and vanillery too. Cue the biscotti!
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!
Need
- 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
Do
- 1
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.
- 2
Strain through fine sieve.
- 3
Return liquid to the Thermomix bowl and add cream and vanilla. Stir 10 sec/speed 3.
- 4
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.
- 5
Serve with Biscotti to provide some texture and a great spoon!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
