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Chocolate Panna Cotta


  • Gently melt the milk, cream, cooking chocolate and caster sugar over a double boiler. 
  • At the same time, soak the gelatine leaves in cold water for about 5 mins until soft. Then squeeze out any excess water and add to the melted chocolate. 
  • Whisk well until the gelatine has dissolved and then strain the chocolate mixture through a fine sieve. 
  • Transfer the mixture to a large dish (or 6 x 100 ml ramekins). Set aside to cool a little. Then cover with plastic kitchen wrap and refrigerate for at least 4 hours.
  • Serve with a good dollop of whipped cream or vanilla ice cream on top.


  • 250 ml milk
  • 185 ml single cream
  • 150 gm good quality dark cooking chocolate, chopped
  • ¼ cup caster sugar
  • 1¾ gelatine leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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