Who does love chocolate??? I have a friend who is allergic to chocolate and even he loves it and still eats it. Whenever i make something with chocolate in it I always give him a warning of how safe it is for him.

I know he’s going to eat it anyway so I figure I should be mindful of the fact that he is allergic and let him know how much chocolate is in it.

Marc loves chocolate and chocolate mousse is one of his favourite things, but as there is always tonnes of chocolate recipes out around valentines day I wanted to do something a little different.

So I made chocolate panna cotta, it is smooth and velvety and packs a chocolate punch.

I also wanted it to be a little more special then just panna cotta I wanted it to have more flavour. I tossed up a number of different ideas and settled on mint.

Choc mint is a classic and one of Marc’s favourites. I knew I wanted a freshness to elevate the chocolate flavours so I decided on fresh mint jelly.

The jelly is really easy to make and the mint flavour is strong but not overpowering. Once you add cream and some sprinkles for an added crunch this dessert is perfect.

I was unsure what Marc would think, I mean it’s not chocolate mousse but he loved it. It has a great balance between the chocolate and the freshness from the jelly.

I hope you try this and please let me know what you think. I would love to hear from you 🙂

Chocolate Panna Cotta with Fresh Mint Jelly


Chocolate Panna Cotta

  • 300ml cream
  • 100ml milk
  • 50 grams dark chocolate
  • 50 grams milk chocolate
  • 80 grams caster sugar
  • 3 sheets of gelatin
  • ¼ teaspoon vanilla extract

Fresh Mint Jelly

  • 30 mint leaves
  • 3 gelatin sheets
  • 250ml boiling water
  • 2 tablespoon caster sugar
  • Whipped cream
  • Chocolate sprinkles


Chocolate Panna Cotta

Place the gelatin sheets in a bowl filled with cold water.

Place the cream, milk and sugar in a saucepan and cook it over medium low heat until the mixture just boils. Remove from the heat and add the chocolate and vanilla extract. Mix until the chocolate has fully melted. Remove the gelatin from the water and squeeze the excess water out of the gelatin and add them to the mix, stir until the gelatin has fully melted. Pour into 4 serving glasses. Refrigerate for 3 hours or until set.

Fresh Mint Jelly

Place the gelatin in cold water and set aside.

Place the mint leaves in a jug and pour over the boiling water. Steep for 5 minutes, then strain the mint leaves. Add the sugar to the water and stir until melted. Then add the gelatin and stir until fully incorporated. Let the mixture sit until it’s room temperature.

Once the gelatin has cooled, gently pour over the set panna cotta. Place into the fridge until 4 hours or overnight. To serve spoon whipped cream on top and sprinkle over the chocolate sprinkles. Enjoy!

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