IRCA | CHOCOLATE PANNA COTTA

CHOCOLATE PANNA COTTA

CHOCOLATE FLAVOURED SPOON DESSERT

Difficulty level

Ingredients

LILLY CIOCCOLATO FONDENTE g 250
confectioner's sugar g 50
milk 3.5% fat - heated to 40°C g 500
liquid cream 35% fat - cold g 500

Preparation

Mix LILLY CIOCCOLATO, sugar and milk with a whisk.

Combine cream and pour the mixture in a silicone mould.

Refrigerate for at least 2 hours.

Ingredients

MIRROR CIOCCOLATO qb
Final composition

Remove from mould and finish with MIRROR CIOCCOLATO on top.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef