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Butlers two tone panna cotta  final print hr 9478 cropped edit

Double chocolate pannacotta

A perfect chocolate dessert from Butlers that tastes as good as it looks.


If you're looking for dessert inspiration, this chocolate pannacotta from Butlers is a showstopper. 

It's a light and silky dessert and the mix of dark and white chocolate gives a great balance. It's best made the day before serving, as it requires cooling and chilling time between steps.

Serves 6

Dark chocolate layer:
6g gelatine powder
2 tbsp water
100g Butlers 70% Dark Chocolate Bar, roughly chopped
250ml fresh cream
250ml milk
3 tbsp caster sugar


White chocolate layer:
6g gelatine powder
2 tbsp water
75g Butlers White Chocolate Truffle Bar
250ml fresh cream, divided
250ml milk
2 tbsp caster sugar


To serve:
Seasonal berries (optional)

READ MORE: Valentine’s Day cooking tips from Il Vicolo's Megan Nolan


For the dark chocolate layer

1. In a small bowl, mix the gelatine with the water, then set aside to bloom. Place the dark chocolate in a heat-proof bowl and set aside.
2. Heat the cream in a small saucepan over medium-high heat just until it starts to bubble.
3. Remove from the heat immediately, then pour over the chocolate. Stir gently until the chocolate has completely melted and the mixture is smooth.
4. Pour the chocolate mixture back into the saucepan and set over medium-low heat. Add the milk and sugar and stir until the sugar has dissolved.
5. Remove from the heat, add the bloomed gelatine and stir until the gelatine has dissolved.
6. Pass the mixture through a sieve into a jug to ensure there are no lumps.
7. If setting the chocolate layer at an angle, as in the photo, prop six glasses in larger drinking glasses or bowls at angles. For flat layers, simply leave them as is. Divide the chocolate mixture evenly between the glasses (see tip).
8. Carefully transfer to the fridge and leave the layer to set for 3 - 4 hours.


For the white chocolate layer

1. Start to make the white chocolate layer when the dark chocolate layer is reaching set point. In a small bowl, mix the gelatine with the water, then set aside to bloom.
2. Break the white chocolate bar into a heat-proof bowl, and add three tablespoons of the cream.
3. Place over a pot of barely simmering water and leave to melt, stirring occasionally, until the chocolate has melted and the mixture is smooth.


TIP: For the best results, pour the mixture through a small funnel to avoid splashing and messing up the later layer

Win with Butlers

Butlers is making Valentine’s Day even sweeter with a ABBA-tastic giveaway. If you buy a Butlers Indulgent Heart chocolate box (16) in one of the Butlers chocolate cafés across Ireland between the 1st and 13th of February, you could win one of 21 pairs of Dancing Queen Circle Standing tickets to the ABBA Orchestral concert at Dublin’s 3Arena on Saturday, February 15th. For more go to Butlerschocolates.com .