Chocolate and amaretto panna cotta recipe
These yummy chocolate panna cottas make the perfect dinner-party dessert. Made with delicious, Yeo Valley Whole Milk and Natural Yogurt, they’re not as rich as classic panna cottas, which tend to be made with double cream, but they taste just as creamy and indulgent.
Ingredients (makes 12)
225 ml (8floz) Yeo Valley Whole Milk
1 tbsp powdered gelatine or vegetarian equivalent
4 tbsp caster sugar
170g plain chocolate, chopped
4 tbsp amaretto
325g Yeo Valley Natural Yogurt
Dark chocolate curls
Place four tablespoons of the milk in a bowl and sprinkle over the powdered gelatine. Leave to stand for five minutes. Combine the remaining milk, sugar and chocolate in a saucepan and melt over a low heat, stirring frequently. Dissolve the gelatine mixture 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 at 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 six hours or overnight. To remove, slide a knife around the edges then invert onto a plate and shake once firmly. Decorate with curls of dark chocolate and chopped walnuts, and accompany with fresh berries.