Milk Chocolate Panna Cotta

This delicious dessert is made all the more decadent with the addition of milk chocolate. It is a great one to make even a day ahead and it’s always special for a dinner party!

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• 600ml thickened cream

• 2 tablespoons caster sugar

• 220g CADBURY Milk Baking Chocolate, chopped

• 2 teaspoons gelatine, dissolved in

• ¼ cup boiling water

• Raspberry sauce, for serving, if desired


COMBINE the cream and sugar in a saucepan, bring to the boil then remove from the heat immediately. Stir though the chocolate until melted then add the dissolved gelatine.
POUR the cream mixture evenly into 6 greased 1/2 cup capacity dariole moulds. Chill for 3-4 hours or until set.
UNMOULD the Panna Cotta on serving plates and serve with a drizzle of raspberry sauce if desired. Serve immediately

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