Chocolate Panna Cotta

This Chocolate Panna Cotta delivers refined elegance with minimal effort -- a perfect balance of technique and indulgence. The rich cream base is infused with bittersweet chocolate and gently set with gelatin for that signature silky texture. Served chilled, it offers a clean finish on the palate, making it an ideal dessert after a composed multi-course meal. Garnish with fresh berries, tempered chocolate shards, or a touch of sea salt to elevate the plating.

It's quick and easy and can be served in any pretty glass. When I make this chocolate panna cotta recipe, I always have some mixture left over and I pour the extra into small ramekins. You can also pour this chocolate panna cotta into coffee cups or espresso cups for a really fun presentation.

Panna cotta means "cooked cream" in Italian and is a very adaptable recipe; it can be flavored with just about anything. If you want to leave out the cocoa powder from this recipe, you can add some vanilla bean and have vanilla panna cotta. Or add a touch of honey or a little pureed blueberries. You really can flavor it any way you like.

When you cook this chocolate panna cotta, be sure to gently heat the mixture. Do not let it boil. Make sure all the sugar has dissolved before removing it from the heat.

This chocolate panna cotta recipe is one of those great desserts that you can make ahead of time.

Chocolate Panna Cotta Recipe

    Prep Time: 15 minutes

    Cook time: 15 minutes

    Yield: Makes enough for 6 large panna cottas or 12 small ramekins, with some leftover.

Chocolate Panna Cotta Recipe Ingredients

    1 1/2 cups whole milk

    4 teaspoons unflavored powdered gelatin

    4 1/2 cups heavy cream

    Good quality cocoa powder, 2 to 4 tablespoons

    3/4 cup sugar

    Pinch of salt

    Chocolate and white chocolate bars, for garnish

Chocolate Panna Cotta Recipe Directions

    Put the milk in a medium saucepan and sprinkle the gelatin over the milk. Let it stand for about 5 minutes to soften.

    Turn heat to medium and stir milk just until the gelatin dissolves.

    Add the cream, sugar and salt. Whisk in the cocoa powder until you get the amount of chocolate you like.

    Whisk over low heat until the sugar completely dissolves, just a few minutes.

    Remove from the heat and let cool completely. (I pour the mixture into a 6-cup Pyrex to cool.)

    Stir mixture frequently during cooling to prevent skin from forming.

    Pour the cream mixture into 6 martini glasses or into a dozen small ramekins.

    Cover and refrigerate. Chill until set.

    With a vegetable peeler, shave small chocolate curls from each of the chocolate bars onto the panna cotta.

This Chocolate Panna Cotta Recipe can be made the day before.

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Chocolate Panna Cotta - An Italian Dessert Classic

This Chocolate Panna Cotta recipe is a silky, rich Italian dessert that’s surprisingly easy to make. Perfect for dinner parties or indulgent nights in.

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