Chocolate Pannacotta | How to make Chocolate Pannacotta

By Sweta Shet  |  20th May 2016  |  
4.3 from 3 reviews Rate It!
  • Chocolate Pannacotta, How to make Chocolate Pannacotta
Chocolate Pannacottaby Sweta Shet
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Homemade Caramel Sauce

About Chocolate Pannacotta Recipe

This recipe is inspired from Donna Hay but I have tweaked it as per my preference and have served it with an orange caramel sauce and a piece of almond brittle

Chocolate Pannacotta is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Italian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Chocolate Pannacotta at your home. Chocolate Pannacotta by Sweta Shet will help you to prepare the perfect Chocolate Pannacotta at your home. You don't need any extra effort or time to prepare this. It just needs 15 minute for the preparation and 15 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Chocolate Pannacotta.

Chocolate Pannacotta

Ingredients to make Chocolate Pannacotta

  • cream - 2 cups
  • Milk - 1 cup
  • Cocoa powder - 1 cup
  • sugar - 1 cup
  • Vanilla bean -1 or vanilla essence 1 tsp
  • Gelatine - 2 tsps
  • For orange caramel sauce:
  • Orange juice - 1/2 cup
  • sugar - 1/2 cup
  • water -1/4 cup
  • Orange - 4 slices peeled

How to make Chocolate Pannacotta

  1. Take gelatine in a small bowl and add little warm water to it and keep to bloom
  2. Meanwhile heat cream, sugar, cocoa and vanilla bean in a pan. Add dissolved gelatine mixture and bring to a boil.
  3. Take off heat and add the milk. Stir and strain.
  4. Pour into greased bowls and refrigerate for a min of 4 hrs or overnight.
  5. For orange caramel sauce:
  6. Heat sugar and water in a pan on low flame. When it starts turning brown, add in the orange juice. Do this slowly as it may splutter. When all caramel is dissolved in the orange juice, put off gas. Let it cool completely before putting in the orange slices. Can be stored in fridge till serving time
  7. For serving: Demould pannacotta on a serving plate. Pour orange caramel and keep a slice of orange for each.

Reviews for Chocolate Pannacotta (3)

Sulthana Harifa2 years ago


Poonam Peswani2 years ago


Dolly Singh2 years ago