Chocolate Panna Cotta

Chocolate Panna Cotta

Any occasion is a good occasion for Italian dessert panna cotta. It is versatile and while simple, offers the velvety explosion on the taste buds. For the LCHF lovers, sugar is omitted and replaced with natural zero calorie sugar alternative Sukrin Melis. We propose chocolate version with dark chocolate.


500 ml heavy cream

3 tbs Sukrin Melis

vanilla extract

3 sheets of gelatin

50-100 g dark chocolate

Chocolate Panna Cotta


Prepare your gelatine sheets as instructed on the product packaging. Chop the chocolate.

Pour heavy cream in a medium saucepan and bring almost to boil. Add Sukrin Melis, vanilla, gelatine and chocolate. Stir until it is dissolved. Pour the mixture to medium mould or cups. Store in the fridge over night. Serve with whipped cream and chocolate crumbs.

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