This is my low carb version of an original recipe from Leiths Cookery School.


Mocha Pannacotta
Serves 4
For carb count, see below

17½ fl oz /500ml double (heavy) cream
2 tbsp /30ml strong espresso coffee
3 oz /85g dark chocolate, chopped into small pieces
1½ leaves of gelatine
Liquid sweetener to taste - Splenda, Hermesestas (UK) - optional


Heat half the cream in a saucepan with the espresso. When steaming, remove from the heat and add the chocolate.

When the chocolate has dissolved, add the gelatine and set aside until it has dissolved and the cream is beginning to set.

Meanwhile, whisk the remaining cream, adding a few drops of liquid sweetener to taste*.

Stir the chocolate mixture well to make sure all the gelatine has dissolved and then pour into the whipped cream. Fold in and mix well.

Pile into 4 ramekin dishes, cover with clingfilm and put in the fridge to set - approximately 3-4 hours.



* You may find that you don't want to use the sweetener, it will depend on how 'sweet' the chocolate is that you use.


The carb count will depend on the chocolate you use, for example:

Using a sugar free dark chocolate, with an effective carb count of 1g per 100g, each pot is 3.5g (ecc).

If using something like Lindt 85% dark chocolate, then each pot will be about 7g carbs (ecc).

This sounds WONDERFUL. Thanks for making it low carb.

The gelatin here is in powder, not leaves. Would that convert to 1.5 packets?

I'm not actually sure about this. I usually use the packets myself, but bought the leaves because this was what was used in the original recipe. Suggest you ask on the kitchen help thread, if anyone knows how to convert from leaves to packets.

Someone please post about the leaves vs. packets. This sounds so goood!!! Thanks.

Doreen T very kindly posted the following in reply to my question about the gelatine in the Kitchen Help forum:

http://forum.lowcarber.org/showpost...810&postcount=2

hmmm I attempted to make this just now and as soon as I began to pour it in my whipped cream unwhipped itself and its now something like chocolate espresso cream soup.

Tastes great and I put it in the fridge anyway to see what will happen but what went wrong?

It will be a bit gloopy at first, but should 'set' nicely once it's been in the fridge for a few hours.

oooh this turned out beautifully! It just took some time to set!

I used too much espresso so it was a bit too strong and I should have used more sweetner.

Aside from that it was perfect and I will make it again!