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Triple Chocolate Panna Cotta

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: Serves 6 1x
  • Category: Dessert
  • Cuisine: Italian

Description

This easy but impressive Triple Chocolate Panna Cotta layers milk, white and dark chocolate layers for an elegant but super simple make-ahead dessert.


Scale

Ingredients

For the Milk Chocolate Layer

  • 175ml (3/4 cup) double (heavy) cream
  • 60ml (1/4 cup) semi-skimmed milk
  • 30g (1 oz) golden caster (granulated) sugar
  • 30g (1 oz) milk chocolate (approx. 35% cocoa solids)
  • 1 leaf platinum grade gelatine

For the White Chocolate Layer

  • 175ml (3/4 cup) double (heavy) cream
  • 60ml (1/4 cup) semi-skimmed milk
  • 30g (1 oz) golden caster (granulated) sugar
  • 30g (1 oz) white chocolate
  • 1 leaf platinum grade gelatine

For the Dark Chocolate Layer 

  • 175ml (3/4 cup) double (heavy) cream
  • 60ml (1/4 cup) semi-skimmed milk
  • 20g (3/4 oz) golden caster (granulated) sugar
  • 40g (1 1/2 oz) dark chocolate (approx. 70% cocoa solids)
  • 1 leaf platinum grade gelatine
  • 6 x Guylian sea horse chocolates

Instructions

  1. Start with the milk chocolate layer. Combine the cream, milk and sugar in a small saucepan. Gently warm it over a medium high heat until very very hot, but not quite boiling. Meanwhile, finely chop the chocolate and leave the gelatine leaf to soak in a small dish of ice cold water.
  2. Whisk the chocolate until fully melted and no bits remain. Switch to a heatproof spatula to make sure you’ve not got any bits of chocolate stuck to the bottom.
  3. Squeeze any excess liquid out of the gelatine sheet – now, it should be soft and totally limp. Stir it into the chocolate mixture until dissolved. Use the spatula to do this as the whisk will create bubbles that will be captured in your panna cotta.
  4. Divide the chocolate mix between 6 small glasses (I used measuring scales to ensure even layers) and chill in the fridge for at least an hour.
  5. Once the milk chocolate layer is set (it should have a bit of wibble but be solid, not liquid), repeat with the white chocolate layer. When it comes to pouring the hot chocolate mix over the cooled milk chocolate layer, pour it on as fast as you can to keep even layers.
  6. Once you have added the dark chocolate layer chill for at least another 2 hours. Remove from the fridge for 1 hour before adding the finishing touch of a Guylian seahorse truffle just before serving.