Chocolate & Amaretto Pannacotta
These yummy chocolate pannacottas make the perfect dinner party dessert. Made with delicious, Yeo Valley Whole Milk and Natural Yogurt, they’re not as rich as classic pannacottas (which tend to be made with double cream) but taste just as creamy and indulgent.
Ingredients
1 tbsp powdered gelatine or vegetarian equivalent
225 ml (8floz) Yeo Valley Whole Milk
170g (6 oz) plain chocolate, chopped
4 tbsp caster sugar
4 tbsp Amaretto
325g (11½ oz) Yeo Valley Natural Yogurt
TO DECORATE
Dark chocolate curls
Chopped walnuts
Fresh berries
Try it with...
Method
- Place 4 tbsp of the milk in a pan and sprinkle over the powdered gelatine. Leave to stand for 5 mins.
- Combine the remaining milk, sugar and chocolate in a 2nd saucepan and melt over a low heat, stirring frequently.
- Dissolve the gelatine over a low heat until liquid but do not allow it to boil. Pour the gelatine mixture into the chocolate milk and whisk to combine. Leave the mixture to cool to room temperature then whisk in the Amaretto and yogurt.
- Pour the mixture into the pudding basins. Cover and let them set in the refrigerator for at least 6 hours or overnight. To unmould, slide a knife around the edges then invert on to a plate and shake once firmly.
- Decorate the tops of the pannacotta with curls of dark chocolate or chopped walnuts and accompany with fresh berries.
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