Cheeky Chocolate Week: Dark Chocolate & Almond Panna Cotta

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You know those foods that you always hear about but are too hesitant to ever try cooking with yourself?

Gelatin is an ingredient that I’ve always been told is very temperamental to cook with and can result in a culinary disaster if used incorrectly. So while I’ve always enjoyed tasting panna cotta, I’ve never attempted to actually cook it before.

I am very excited to announce that this turned out wonderfully, albeit a little more solid than traditional panna cotta normally is. But the slightly thicker texture didn’t make it any less delicious and with healthy ingredient substitutions, I can say this was a very successful Easter recipe that I’ll definitely be making again!

I followed this recipe and substituted the cherry sauce for fresh fruit. By using Unsweetened Almond milk from Almond Breeze, the calorie count is (much to my delight) lower than most recipes, at just 145/serve!

The dark chocolate gave it such a decadent and rich chocolate flavour, without being overpoweringly sweet. Paired with a slice of strawberry and almond slivers on top, this dessert was a winner for my Good Friday luncheon.

(Serves 9)

  • 2 cup unsweetened almond milk
  • 2 teaspoon vanilla bean paste
  • 1 teaspoon salt
  • 1/2 teaspoon almond extract
  • 4 teaspoons (1 packet) unflavoured gelatin
  • 225g Cadbury Old Gold Dark Chocolate
  • 15g almond slivers


  • Place the almond milk, vanilla, salt, and almond extract in a small pot, then sprinkle the gelatin over the top and set aside for five minutes.
  • Meanwhile, chop the chocolate into small pieces.
  • Warm the almond milk mixture over medium heat, stirring occasionally, until barely simmering.
  • Stir in the chopped chocolate until completely melted and well incorporated.
  • Divide the mixture equally into four individual dessert dishes, and chill until set (about two hours).
  • Prior to serving, sprinkle some slivered almonds and shaved chocolate on top.

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