Looking for a simple Christmas dessert that you can easily make the day before and don’t have to do anything for on on the day that you want to serve it? Then this low FODMAP chocolate panna cotta is what you are looking for! You can prepare this dessert within 15 minutes, pop it in the fridge for a few hours and it is done. When you serve it, you top it off with some fruit for garnish and voilà, you have a delicious dessert. 

Panna cotta is a dessert that didn’t really used to make me exciting. I once had a plain panna cotta in a restaurant and it tasted like nothing. From that moment on, I thought this was a dessert that you could better skip. Until I made a classic panna cotta for my Meal Planning e-book this year.

I loved it! So creamy and full of flavour. I clearly didn’t eat a real panna cotta in that restaurant. That’s why I wanted to make another panna cotta recipe for Christmas this year and that is this chocolate panna cotta. 

The chocolate 

I used Tony’s Chocolonely caramel sea salt milk chocolate for this recipe. But you can use any kind of chocolate that you like.

Milk chocolate is low FODMAP up to 20 gram per serving, dark chocolate up to 30 gram per serving. I use a little more milk chocolate in this recipe and eat a lactase pill with it, so I can tolerate the lactose. Use a maximum of 80 gram of milk chocolate in this recipe to stick to the low FODMAP amount. 

I use lactose-free whipping cream in this recipe. You can also choose to use normal whipping cream and make it low in lactose with lactase drops. I often do this when I make a dessert for many persons. In that case it is cheaper to use the lactase drops, then to buy a lot of lactose-free whipping cream. 

Low FODMAP chocolate panna cotta

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• Author: Karlijn
• Total Time: 15 minutes
• Servings: 4 1x

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Description

Low FODMAP chocolate panna cotta! A delicious dessert that is easy to make beforehand. Also gluten-free and low lactose. With lactose-free option.

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Ingredients

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• 500 ml (17 oz) lactose-free whipping cream
• 4 gelatin sheets
• 50 g (1/4 cup) sugar
• 100 g (3.5 oz) milk chocolate caramel sea salt*
• 100 g (7/8 cup) fresh raspberries

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Instructions

1. Put the gelatine sheets into a bowl with cold water and put aside.
2. Heat the cream with the sugar in a pan. Stir regularly.
3. Add the chocolate after 5 minutes and heat until the cream is almost boiling. Keep stirring now and then.
4. Turn off the heat. Squeeze the gelatin sheets and stir them into the chocolate mixture until they have dissolved.
5. Divide the mixture over 4 glasses and put into the fridge for at least 3 hours to set.
6. Serve the panna cotta with fresh raspberries and some grated chocolate on top.

Notes

*A serving of 20 g milk chocolate is low FODMAP. I use a little more and take a lactase pill when I eat this dessert. Use a maximum of 80 gram (2.8 oz) of chocolate to stick to the low FODMAP amount. If you want to make this recipe completely lactose-free, you can also use dark chocolate (for example dark chocolate with sea salt). Dark chocolate is low FODMAP up to 30 gram per serving.

Not a fan of chocolate with (caramel) sea salt? Then you can also use normal chocolate.

• Prep Time: 15 min
• Category: Dessert
• Method: Boil
• Cuisine: Italian

Nutrition

• Serving Size: 1 portie (1/4)
• Calories: 557
• Sugar: 19
• Fat: 45
• Carbohydrates: 30
• Protein: 5