Quick dessert with white nougat chocolate

Ingredients

• 120 giChoc White Nougat Crisp
• 500 mlplant-based milk (such as almond, hazelnut, cashew or soya drink)
• 1 tspagar-agar
• 2 tbspagave syrup (or another sweetener to taste if the milk is unsweetened)
• to tastecinnamon
• to tastehazelnut brittle
• to tasteraspberries
• to tastemint

Instructions

1. 1

   Chop the chocolate

   Finely chop the White Nougat Crisp chocolate.

2. 2

   Mix the agar

   Pour the plant-based milk into a saucepan and stir in the agar-agar until it has completely dissolved. Only then turn on the heat.

3. 3

   Bring to the boil

   Add the agave syrup and chopped chocolate. Bring the mixture to the boil, stirring, and cook for 2–3 minutes.

4. 4

   Fill the mould

   Take the pan off the heat and pour the mixture into an empty milk carton, cake tin, heatproof glasses or pudding moulds.

5. 5

   Chill until set

   Let the dessert cool to room temperature, then refrigerate it for 1 hour to set.

6. 6

   Unmould and garnish

   Once firm enough to slice, remove the dessert from its mould. Dust with cinnamon if you like, then garnish with hazelnut brittle, fresh raspberries and mint.

What is panna cotta?

Panna cotta is an Italian chilled dessert, traditionally made by setting sweetened cream. This version uses plant-based milk and agar-agar instead, with white nougat chocolate bringing sweetness and a hazelnut note.

The mixture is poured into a mould and chilled until sliceable, so it can be served as a cake-like pudding or in individual portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 3g protein, 8g carbs, 7g fat.

The white nougat chocolate contributes much of the fat and some of the carbohydrates, while the plant milk and chocolate provide some protein. The recipe's nutritional figures are given per serving; serve a portion with fresh raspberries for a fruity contrast.

The chocolate and milk

Chocolate first: finely chopping it helps it melt into the hot milk mixture. Stir while it cooks so the chocolate is distributed evenly.

Choose a plant-based milk you enjoy: almond, hazelnut, cashew and soya are all suggested. If yours is unsweetened, the recipe allows for agave syrup or another sweetener to taste.

Dissolve the agar first

Agar-agar: stir it into the cold plant milk until no lumps remain before heating. The method specifically calls for adding it before turning on the hob.

Boiling: once the chocolate and syrup are added, keep stirring and boil the mixture for 2–3 minutes. This is the key cooking stage before the dessert is poured into its mould.

Cooling and setting

Room temperature: let the filled mould cool before putting it in the fridge. This gives the dessert a chance to cool evenly before chilling.

Firmness: allow 1 hour in the fridge, then check whether it is firm enough to slice. If it is still soft, give it more time to set before unmoulding.

Choosing a mould

For a cake-like shape, use a cake tin; an empty, clean milk carton is another option listed in the method. Heatproof glasses or pudding moulds make individual portions.

If using a carton, cut it away carefully once the dessert has set so the shape stays intact.

Finishing and serving

Cinnamon: dust it over the dessert just before serving, if desired. Hazelnut brittle adds a crunchy contrast to the soft set pudding.

Raspberries and mint: add them fresh as a garnish. Serve the dessert chilled, either sliced from a larger mould or in individual glasses.

Recipe notes & tips

• Chop the chocolate finely so it melts readily into the plant milk.
• Whisk the agar-agar into cold milk before switching on the heat.
• Keep stirring as the mixture boils for 2–3 minutes.
• Let the dessert cool to room temperature before refrigerating it.
• Check that the centre is firm enough to slice before removing the mould.
• Add the brittle, berries and mint shortly before serving.

Variations

• Change the milk: use almond, hazelnut, cashew or soya drink as suggested.
• Adjust the sweetness: add another sweetener to taste if your plant milk is unsweetened.
• Choose individual portions: set the mixture in heatproof glasses or pudding moulds.
• Use a cake tin: chill the mixture in a tin for a larger, sliceable dessert.

Common mistakes to avoid

• Adding agar to hot milk: stir it into the cold milk first to help it dissolve evenly.
• Heating before dissolving: mix the agar thoroughly before turning on the hob.
• Skipping the boil: cook the mixture for the stated 2–3 minutes while stirring.
• Unmoulding too soon: wait until the dessert is firm enough to slice.
• Garnishing while warm: let it cool and set before adding the fresh toppings.

How to store

Cover and keep the set dessert in the fridge, ideally in its mould, and eat within 2–3 days. Serve it chilled; reheating is not suitable for a set dessert.

Frequently asked questions