Dark chocolate pannacotta

These little pots are the perfect ending to a casual dinner party. They taste fantastic but seem (and are) effortless. You make them ahead of time, and just reach into the fridge to serve pudding.

But they still impress. The chocolate flavour is rich the texture thick and creamy so you don’t need many spoonfuls to satisfy a serious chocolate craving. With the addition of salt, I think chocolate becomes even more flavoursome and delicious – so do try this.

Dark chocolate pannacotta, serves 4 (small portions)

350 ml double cream

2 tbsp caster sugar

1/2 tsp gelatin powder

70 g dark chocolate

Heat up cream, sugar and gelatin in a saucepan. In the meantime, chop the chocolate. Remove the cream mixture from the heat as soon at it has started to bubble. Add the chocolate to the mixture and stir to dissolve. Let the mixture cool a little before pouring into little cups. Leave to cool, then refrigerate for at least 4 hours. Sprinkle on some sea salt or vanilla salt before serving. 

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