Terry's Chocolate Orange Pannacotta
Delicious desserts full of Terry's Chocolate Orange that are super easy to make, and that everyone will love!
- Prep time
- 30 min
- Cook time
- 3 hr 58 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 ml double/heavy cream
- 200 ml whole milk
- 1 tsp vanilla bean extract
- 175 g Terry's Chocolate Orange ((Chopped Finely))
- 45 g Caster Sugar
- 3-4 leaves Dr Oetker gelatin leaves ((7g worth))
- whipped cream
- extra segments/grated Terry's Chocolate Orange
Instructions
- 1
Put the gelatin leaves into a bowl or jug and cover with cold water - so as to soak it and get it ready for going in the mix later on. (It is important for it to be cold water or it will dissolve into the water and it will be useless!)
- 2
Pour the heavy/double cream, whole milk and vanilla bean extract into a heavy based pan and heat gently stirring occasionally - try not to heat too quickly because it might catch on the bottom and start to burn to mixture.
- 3
When the mixture reaches roughly 85C, turn off the heat and pour in the chopped Terry' Chocolate Orange and caster sugar, whisk until completely melted and smooth.
- 4
Get the gelatine leaves out of the water and squeeze out the water, then add to the mix and whisk again until completely dissolved.
- 5
You can taste test it to see if there are any lumps or a funny texture - If there's lumps in it, or the gelatine hasn’t dissolved fully then the mix isn’t hot enough to melt it fully, so turn the heat back on for a little longer until it is done!
- 6
Pour into whatever you are serving in, cover with clingfilm and refrigerate for at least 5 hours or overnight until set.
- 7
Decorate with whipped cream, grated chocolate, and some more Terry's Chocolate Orange segments!