Here is a really easy and quick idea for a light dessert rich in chocolate for Easter (or not); with my pretty Saint Honoré mould (see the end of recipe), my panna cotta has class 😍 Something to sublimate basic preparations…

With a small praline egg for the Easter side, it does the job very well! Of course, throughout the year, we can make them without a problem, so it’s a timeless recipe 😀

Ingredients: (for 5 panna cotta)

350g liquid cream (light or not)
50g dark chocolate
50g of white chocolate
4 sheets of gelatin

Place 2 sheets of gelatin in a bowl of cold water.
Heat 150g of liquid cream until the first bubbles. Off the heat, add the dark chocolate. Wait 2-3min then mix well. Finally, add the gelatin and mix one last time.
Pour the mixture into a pouring pitcher, then pour into the moulds of a pretty silicone mould* or verrines, filling halfway. Place in the freezer while the recipe continues.
Proceed the same way to make the white chocolate cream.
Leave to cool before pouring over the dark chocolate panna cotta, then place in the freezer for 2-3 hours before unmolding (place in the refrigerator in the case of verrines).
Then unmold the panna cotta and place it in the fridge for 1 hour to defrost.

* I used the 9 mini Saint-Honoré Guy Demarle mould, which guaranteed risk-free, professional-quality release.
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