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Delicious desserts full of Terry’s Chocolate Orange that are super easy to make, and that everyone will love!
It’s no secret that I LOOOOOVE Terry’s Chocolate Orange – it is literally my favourite chocolate. This is demonstrated by the amount of chocolate orange themed recipes already on my blog – such as my No-Bake Chocolate Orange Cheesecake. Its the 2nd most popular recipe on my blog – and its no surprise, everyone loves chocolate orange!
You all also seem to love my Chocolate Orange NYC Cookies, Chocolate Orange Muffins, Chocolate Orange Loaf Cake, and my Chocolate Orange Tart, and hopefully you will all agree with this recipe – I make it on everyone occasion I have.
I have always loved Pannacottas – when I was away at Cookery School I had to create the dessert for a charity dining event. I had to include white chocolate and raspberries as the main elements so I came up with the idea of a Pannacotta with raspberry jelly on top, with raspberry sorbet and more decorations of utter deliciousness!
Two of the chef tutors Joe and Colin helped create this recipe for the pannacottas as I had tried one and it had failed completely as I was trying to use agar agar and used waaaaay too much!
This recipe is smooth, light, and totally moreish – with the delicate dollop of whipped cream on top, and the crunch of an additional segment of chocolate or two, its a dream to eat. Similar to a tart, but much much deeper and like double the filling! If you’re after a shallower, more tart-like version of this, then take a look at my Tart Recipe Category!
This makes the perfect little dessert, you can whip up a whole batch and keep them in the freezer, to grab as and when you need for those chocolate orange cravings!
My Chocolate Orange Cookies would also be a good addition to this dessert if you wanted to go the whole shabang and make something completely chocolate orange themed – and I wouldn’t blame you – who wouldn’t love it?!
If you are vegetarian or vegan, and obviously wouldnt use gelatin, you can use agar agar which is a vegan setting agent made out of seaweed. I have used it before, and it works in the exact same way as gelatin, but obviously its not made out of animal products! Instead of using the 4 gelatin leaves in this recipe, use 9g of agar agar and follow the same method below!
Terry's Chocolate Orange Pannacotta
- 450 ml double/heavy cream
- 200 ml whole milk
- 1 tsp vanilla bean extract
- 175 g Terry's Chocolate Orange (Chopped Finely)
- 45 g Caster Sugar
- 3-4 leaves Dr Oetker gelatin leaves (7g worth)
- whipped cream
- extra segments/grated Terry's Chocolate Orange
- Put the gelatin leaves into a bowl or jug and cover with cold water - so as to soak it and get it ready for going in the mix later on. (It is important for it to be cold water or it will dissolve into the water and it will be useless!)
- Pour the heavy/double cream, whole milk and vanilla bean extract into a heavy based pan and heat gently stirring occasionally - try not to heat too quickly because it might catch on the bottom and start to burn to mixture.
- When the mixture reaches roughly 85C, turn off the heat and pour in the chopped Terry' Chocolate Orange and caster sugar, whisk until completely melted and smooth.
- Get the gelatine leaves out of the water and squeeze out the water, then add to the mix and whisk again until completely dissolved.
- You can taste test it to see if there are any lumps or a funny texture - If there's lumps in it, or the gelatine hasn’t dissolved fully then the mix isn’t hot enough to melt it fully, so turn the heat back on for a little longer until it is done!
- Pour into whatever you are serving in, cover with clingfilm and refrigerate for at least 5 hours or overnight until set.
- Decorate with whipped cream, grated chocolate, and some more Terry's Chocolate Orange segments!
- I used my Kilner Jars to serve my desserts in - I make sure they are clean by running them through a hot dish washer cycle before using them, but as the mixture is only in there for a couple of days, and the desserts are stored in the fridge, the 'sterilisation' of the jars really isn't important!
- I find gelatine is a funny one because you can use more or less depending on how firm you want the mixture but the general rule is…
- Firm Jelly: use 7 grams of gelatin to 250ml of liquid
- Tender Jelly: use 7 grams of gelatin to 500ml of liquid
- Delicate Jelly: use 7 grams of gelatin to 750ml of liquid
- These desserts last for 2 days, in the fridge, or you can freeze them for up to 2 months!
- You could even use this to create one large pannacotta for the dinner table then follow the same steps, and be sure to set it overnight!
Find my other recipes on my Recipes Page!
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