Chocolate & Coffee Panna Cotta Pots

Servings: 4 glasses
Prep time:
15 minutes
Total time:
255 minutes
Difficulty: Medium

Woolworths Promotion


Perfect Pair: Delight in the delectable combo of Moccona coffee and Lindt chocolate with this impressive dessert.


  • 600ml thickened cream
  • 2 cups buttermilk
  • 1/3 cup caster sugar
  • 3 tsp powdered gelatine
  • 1 1/2 tbs Moccona Barista Reserve Classic Creme coffee granules
  • 2 x 100g blocks Lindt Excellence Dark Chocolate 70%
  • 12 fresh raspberries
  • 1 pk edible gold leaf


  1. 01

    Place 1 3/4 cups cream, buttermilk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 4 minutes or until almost simmering (do not boil). Remove from heat. Sprinkle over gelatine. Whisk until gelatine has dissolved. Pour half of cream mixture into a heatproof jug. Sprinkle over coffee. Whisk until coffee has dissolved. Cover with a clean tea towel and set aside in a warm place.

  2. 02

    Meanwhile, reserve 2 squares chocolate. Roughly chop remaining chocolate and add to pan. Stir until melted and combined. Transfer to a second heatproof jug. Line 4 holes of a 1/3 cup-capacity muffin pan with paper towels. Place 4 x 350ml glasses on an angle in holes. Pour chocolate panna cotta mixture into each glass, on 1 side, so it sets diagonally. Refrigerate for 2 hours or until firm.

  3. 03

    Remove glasses from pan. Pour coffee panna cotta mixture over chocolate panna cotta. Refrigerate for 2 hours or until firm.

  4. 04

    Whisk remaining cream until soft peaks form. Grate reserved chocolate. Top panna cotta with whipped cream, grated chocolate, raspberries and gold leaf to serve.