Chocolate Pannacotta” may not sound like a summer dessert, but the mint geleè kind of makes it more “fresh”. Mint geleè also looks particularly nice and, with this dessert, you can show all your friends what you do in the kitchen.


  • 500ml of whipping cream
  • 150g of sugar
  • 120ml of milk
  • 10g gelatine sheets
  • Vanilla extract
  • 100g cocoa powder

Mint Geleè

  • 25g of mint leaves, finely chopped
  • 100g of sugar
  • 5g of gelatine (sheets)
  • 40ml of water


Lets’ make the Mint Geleè

  1. Use indivisual desposable alluminium desserts pots, lay them all on a baking-tray.

Let’s make the mint geleè

  1. soften the gelatine sheets into cold water
  2. in a bowl, put in the sugar, mint leaves and water
  3. Microwave it for 4 minutes
  4. Now add the gelatine sheets and stir well until they dissolve
  5. Pour the mint geleè into the alliminium pots.
  6. Refrigerate for 2 hours

Let’s make the pannacotta:

  1. Soften the gelatine sheets into cold water
  2. Then add them to a saucepan with boiling milk.
  3. Let it cool down for 3-4 minutes
  4. Add the whipping cream and vanilla extract, plus the sugar.
  5. Let the sugar melt into the whipping cream.
  6. Add the cocoa powder and stir well.
  7. Pour it over in each alluminium pot.
  8. Refrigerate for 2 hours, again


It takes a while, I know, but it is just a nice combination and a perfect dessert!

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