Subscribe to our Newsletter

Milk Chocolate & Espresso Pannacotta

By February 14, 2017 gluten free, indulge, recipe series, recipes, sweet

A wickedly indulgent milk chocolate and espresso pannacotta, topped with fresh raspberries, cacao nibs and shaved chocolate. 

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-6-6

Recipe for Milk Chocolate & Espresso Pannacotta by Anisa Sabet for The Macadames. 

So… HAPPY VALENTINES DAY! Do you have romantic plans? Or are you going to be your own date and snuggle into a night in?

We don’t really make a fuss over valentines day, sometimes the hubby surprises me with flowers, but most years we forget. I am making a nice dinner of Puttanesca pasta and we will open a bottle of Italian red. Sounds pretty perfect right?

I road tested these little babies over the weekend and love how they turned out. The feedback I got, 8/10 for wobble (I have adjusted the ratio to fix this) and 9.27/10 for taste. Pretty happy with that! I am always suspicious of people who give 10/10 anyway. I made a simple milk chocolate base but added a bit of espresso for taste and…. energy. For you know… later. *wink wink*. But if you can’t have coffee at night, feel free to leave it out.

I hope you enjoy this recipe and i’d love to know what you think. Hope your Valentines Day is exactly what you want it to be.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-1

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-2-2

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-7-7

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-11-11

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-12-12

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-3-3

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-8-8

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-9-9

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-4-4

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-14-13

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-10-10

Milk Chocolate & Espresso Pannacotta | Anisa Sabet | The Macadames-5-5

Recipe adapted from here.

Ingredients (makes 6):

  • 1/4 cup cool water
  • 1 and 1/4 teaspoons powdered gelatine
  • 2 1/4 cups thickened cream
  • 1/4 cup sugar
  • 50g dark chocolate, roughly chopped
  • 400g milk chocolate, roughly chopped
  • 1 shot espresso (or 2 teaspoons of instant coffee mixed with 2 teaspoons of hot water)
  • Pinch salt
  • 1/2 teaspoons vanilla extract
  • To serve: raspberries, cacao nibs, shaved chocolate

Method:

1. Pour the cool water into a small bowl. Sprinkle over the gelatine and allow it to soften.

2. Meanwhile, heat the cream and sugar in a saucepan until very very warm. Add the chocolates and cook on a low heat, whisking constantly until fully combined. Add the espresso, salt and vanilla. Take off the heat and stir through the softened gelatine, whisking well. Pour into your pannacotta ramekins or moulds through a fine mesh sieve. Allow to set for at least 4 hours (overnight is best).

3. To serve: serve with fresh raspberries, cacao nibs and shaved chocolate.

Storage: pannacotta’s will keep in the fridge, covered, for up to 5 days.

Bon appétit!

Certified Yummly Recipes on Yummly.com

Like this recipe? Yum it on Yummly.

 

 

 

For another similar recipe, try my chocolate, cranberry & pecan tart.

cranberry-chocolate-pecan-tart-anisa-sabet-the-macadames-11-6

Or my dark chocolate truffle & blueberry tarts.

dark-chocolate-truffle-and-blueberry-tart-anisa-sabet-the-macadames-20-8

Anisa – The Macadames. xx

You Might Also Like

3 Comments

  • Reply Sue February 14, 2017 at 11:38 pm

    Anisa, I’m going to try these but can I check something when is the gelatine added to the chic cream mixture or have I mis-read something?

    • Reply Anisa February 15, 2017 at 8:47 am

      Oh my silly me, I left that step out. I’ve updated the post. You stir through just before straining. Thanks for picking it up xx

  • Reply Sue February 16, 2017 at 6:03 pm

    Great I’m going to try this

Leave a Reply