With Valentines Day this Saturday I wanted to share a very simple yet very impressive recipe with you all. 🙂
Imagine the most decadent chocolate dessert you’ve ever eaten. Then try a taste of my thermomix Baileys and Chocolate Pannacotta. You will NOT be disappointed. A very special friend who actually calls this “Leonie’s Dessert” gifted this recipe to me! She clearly knows me too well with my love for Baileys and chocolate! 🙂
ThermoFun – Baileys and Chocolate Pannacotta Recipe
Ingredients
Pannacotta
- 2 tsp gelatine
- ¼ cup warm water
- 50g raw sugar
- 500g thickened cream
- 150g Baileys Irish Cream
- 1 tsp ThermoFun Vanilla Bean Paste
Chocolate Ganache
- 100g thickened cream
- 100g milk or dark chocolate melts
- 25g butter
Instructions
- Place gelatine and warm water into a small bowl and soak approx. 10 mins.
- Place sugar into TM bowl and mill 10 sec / speed 10.
- Add cream, Baileys Irish Cream and vanilla and cook 5 mins / 50°C / speed 2.
- Add dissolved gelatine and mix 30 sec / speed 2.
- With aid of spatula, stir around edges and base of TM bowl to check gelatine has dissolved completely and mixed through the cream.
- Pour into 6 dessert glasses and refrigerate for min 3-4 hrs until set.
Chocolate Ganache
- Place chocolate into TM bowl and grate 4 sec / speed 9.
- Add cream and butter and melt 2 mins / 50°C / speed 2. Scrape down and repeat.
- Pour a small amount onto the top of each set Pannacotta dessert cup.
- Let chocolate set in fridge a min 30 mins.
- Serve with shaved white chocolate sprinkled on top and or fresh berries.
Notes
Baileys is a registered Trademark of R&A Bailey & Co.
And if you enjoy Baileys™ make sure you check out my other recipes using it: Click Here 🙂
For a decadent Pannacotta recipe with no alcohol Click Here.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Oh so delicious! Very rich and delicious. So easy to make to. Never made panacotta before. I confess I didn’t have baileys so I used Kailua. Special treat for hubby on Valentine’s. So smooth. Both loved it.
This recipe is so easy a child could do it and she did! Ms 17 made us a spectacular dessert this evening, thanks for the great recipe.
My pleasure Liz! And what a wonderful thing for your daughter to do 🙂
I made this recipe using light thickened cream and it turned out perfectly. Everyone loved this dessert.
Less calories using light thickened cream means you can eat more doesn’t it.
Thanks so much Janine – fabulous to know it works with light cream! And yes absolutely means you can eat more then too! 🙂
Fabulous go to recipe for impresssing guests although it was just my husband and I who ate this tonight. I could honestly eat the whole 6 serves, so delicious. Thank you for a truly great recipe and one I will treasure.
Thanks Chris so pleased you enjoyed it!
Hi, if I were to make this without the Baileys do you think I would need to increase the amount of cream by 150g? Or just leave it out completely. I know you have non-alcoholic pannacottas but this one sounds yum.
Thank you.
Peiling I would just leave out the Baileys or make this one: https://thermofun.com/thermofun-pannacotta-recipe/
Cheers Leonie 🙂
Would it be ok to half the recipe? I only need to make three serves.
Mel I haven’t halved it myself, but I’m absolutely sure it will halve well! I’d love to hear how you go. 🙂
Yummy easy recipe which we modified for the kids with more vanilla and no Bailey’s.
Thanks Lisa – always great to have a recipe that can be tweaked to suit kids and adults! 🙂
This is the first time I’ve made panne cotte in the Thermomix and I followed the above recipe in every detail. I used silicone moulds and put them in the fridge to set. Unfortunately they did not set so I didn’t get round to doing the chocolate ganache. Why did they not set? I used 2 teaspoons of gelatine as per recipe…it doesn’t sound like anyone else has had this problem…
I made this in my Thermomix for the first time and it turned out delicious. Thanks for sharing.
Thank you Lorraine – a favourite of mine too! 🙂
I only have gelatins leaves .. Any recommendation on how to swap out the powder for gelatin leaves ..
Homebrand packet and titanium strength
Alison, my apologies I have not worked with gelatin leaves so I will resort to google 😀 here is a link I found about substitutions. https://cooking.stackexchange.com/questions/43794/how-much-powdered-gelatin-to-one-gelatin-leaf I hope that helps.
Made this for a New Years treat – I used very rich callebut dark chocolate, it was a bit too rich, so milk chocolate next time 🙂
What a treat 😀 Glad you’re testing it again Cathy 😀
Can I double this recipe in TM5?
Hi Heather – I haven’t tried it. But looking at the quantities it will definitely fit in the TM31 and TM5 doubling the mixture. Enjoy! I’d love to hear how you go.
The recipe sounds delicious but your tems i don’t know and understand. What is a “TM” bowl and what is mill and grate? Mill the sugar? Please clarify as I would like to give it a go.
Hi Carol, TM is an abbreviation for Thermomix bowl. Mill is to turn the raw sugar into a very fine powder. Grate chocolate is to chop the choc so it is very fine. Enjoy! 🙂
Hi Leonie,
Normally when making jellies with alcohol I would would heat any non alcohol liquids, dissolve the gelatin and once this is done incorporate the alcohol so that heating doesn’t reduce the alcohol content. Is the alcohol level still preserved in recipe because the heating level is lower than normal? Or do you end up with the yummy taste of Baileys but none of the alcohol %?
Thanks Karen
Hi Karen, it heats only to 50 degrees so certainly not enough to dissipate any alcohol. Enjoy! 🙂
Are these firm enough to hold their shape if I set them in mini moulds or would I need a little more gelatin?
Hi Karen, this pannacotta is of medium firmness. It wouldn’t be extra firm as I don’t think that’s a nice texture for this…as you want it smooth and silky creamy. I’m 99% confident that it’s firm enough though for mini molds.
I was also looking at doubling it and if so wondering if it would need more cooking time. Or would the 5 mins @ 50 be enough to heat 1 litre through. Perhaps I just need to try it and see. Love the recipe and wish to use it for a party. Thanks. 🙂
Helen I haven’t tried doubling it, but I’d guess that you may need a couple more minutes with 1 litre of cream. I’d love to hear how it goes.