Chocolate Pannacotta

Rating: 3.98 / 5.00 (40 Votes)

Total time: 1 hour

Servings: 12.0 (servings)




Panna Cotta: Soak gelatin in cold water.

Bring milk, cream and sugar to a boil. Remove from the heat. Squeeze out gelatine and add to the hot mixture.

Stir in couverture. Carefully mix in mascarpone. Pour through a sieve and divide among ramekins and refrigerate for approx. 3 hours.

In the meantime, knead all the ingredients for the crumble together until crumbles form. Put them on a baking tray covered with baking paper and bake at 170°C until golden brown.

Let cool and spread on the panna cotta before serving.

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