A rich indulgent chocolate Panna-cotta layered with chocolate sauce and flaked chocolate. Serve this at your next dinner party for a guilt free dessert.
| Prep Time: |
10 minutes |
| Cook Time: |
Chill over night |
| Makes: |
4 individual desserts |
| Serves |
4 |
| Difficulty Level |
easy |
INGREDIENTS
- 2 ½ teaspoon gelatine, powdered
- 3 tablespoon hot water
- 1 cup full cream
- 1 cup whole milk
- ¼ cup Lakanto Monkfruit Classic Sweetener
- 1 teaspoon vanilla essence
- 4 squares sugar-free dark chocolate, roughly chopped
- 2 tablespoon cocoa powder
- 1 cup cream
- 1 tablespoon cocoa powder
- 1 tablespoon Lakanto Monkfruit Classic Sweetener
- 30g sugar-free dark chocolate
METHOD
- In a small pot add the cream milk chocolate, sweetener and vanilla bring this mix to the boil. Immediately remove from the stove.
- Dissolve the gelatine powder in the hot water in a small bowl or cup.
- Add the gelatine to the mixture and allow to cool to room temperature before pouring into your glasses or molds.
- Pour into your desired glasses and put in the fridge it should take a couple of hours to set properly.
- To make the sauce simply add all the ingredients into a small pot heat and bring to the boil set aside, once the Panacotta has set pour in the chocolate sauce top with grated chocolate and serve.
Tip
- For a small dessert snack make these in shot glasses or small ramekins.
RSLA0043*
RSLA0044
Approx. Nutritional Information Per Serve 232g Energy 2940 kJ (703 Cal) Protein 8.0g Total Fat 74.2g Saturated Fat 47.5g Carbohydrate 14.7g Fibre 4.9g Sugar 5.9g Sodium 95mg