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Chocolate Almond Panna Cotta

Three chocolate panna cottas with some pear syrup jelly, over a black slate
  • ServingsServings


  • 1 quart Almond milk (946 ml)
  • 1/2 cup sugar
  • 4 bar dark chocolate (400 grams)
  • 2 tablespoon Gefen clear Jello
  • 1/2 cup water


Bring the Almond milk and sugar to a boil.

Break up the bars of chocolate and place them into a large heat safe bowl.

Combine the Jello in 1/2 a cup of water and heat in the microwave for 15 seconds. Stir until dissolved

When the Almond milk comes to a boil whisk in Jello and then pour over chocolate.

Whisk the mixture until totally smooth and then pour into tiny ramekins, shot glasses, or the serving vessel of your choice. Let set in the refrigerator for two hours.

After cooled and set the Panna Cotta can be topped with festive seasonal fruit, berries or pomegranate seeds. For a special treat try the Ginger Snap Tuile.

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