Chocolate Panna Cotta Recipe – Silky, Decadent, and Irresistible
There’s something magical about panna cotta – the way it wobbles ever so slightly, the silky-smooth texture that melts in your mouth, and the rich, creamy taste that lingers.
My love for chocolate led me to create this indulgent yet simple Chocolate Panna Cotta.
It’s the perfect dessert for date nights, dinner parties, or simply when you crave something elegant yet effortless.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Small saucepan | Heating milk and cream | Kitchen supply stores, online |
| Whisk | Mixing ingredients smoothly | Supermarkets, online |
| Heatproof bowl | Melting chocolate | Kitchenware stores |
| Measuring cups & spoons | Accurate ingredient measurement | Online, department stores |
| Ramekins or serving glasses | Setting the panna cotta | Home stores, online |
| Small strainer | Ensuring smooth texture | Kitchen supply stores |
| Refrigerator | Chilling the panna cotta | You already have this! |
Prep Time
Total Time: 3 hours 20 minutes
(20 minutes active, 3 hours chilling)
Ingredients
- 8g (2 1/2 tsp) gelatin powder
- 40ml (2 3/4 tbsp) water
- 150g (5.3 oz) dark chocolate, chopped
- 280ml (1 1/4 cup) milk
- 40g (3 tbsp) sugar
- 300g (1 1/4 cup) whipping cream
- Warm water (for serving, optional)
Instructions
- Bloom the Gelatin:
- In a small bowl, sprinkle gelatin over 40ml water and let it sit for 15 minutes to bloom.
- Melt the Chocolate:
- Place the chopped dark chocolate in a heatproof bowl.
- In a saucepan over medium heat, warm 280ml milk and 40g sugar just until steaming (do not boil).
- Pour the hot milk over the chocolate, whisking until fully melted and smooth.
- Incorporate Gelatin and Cream:
- Stir the bloomed gelatin into the warm chocolate mixture until fully dissolved.
- Add 300g whipping cream, mixing gently to combine.
- Strain for Smoothness:
- Pour the mixture through a fine strainer to remove any lumps, ensuring a silky finish.
- Pour & Set:
- Evenly distribute the mixture into ramekins or glasses.
- Refrigerate for at least 3 hours or until set.
- Serve:
- For easy unmolding, dip the ramekin in warm water for 5 seconds, then invert onto a plate.
- Enjoy as is or top with whipped cream, berries, or chocolate shavings.
Food Storage
- Refrigerate: Covered, up to 3 days.
- Do Not Freeze: Freezing alters the texture, making it grainy.
Pro Tips
- Make it Dairy-Free: Use coconut milk and coconut cream.
- Sweetness Control: Adjust sugar based on chocolate type.
- Extra Decadence: Add a teaspoon of espresso powder for a mocha twist.
- Lighter Version: Substitute some cream with milk for a less rich texture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 5g |
| Fat | 30g |
| Carbs | 25g |
| Sugar | 20g |
FAQs
1. Can I use agar instead of gelatin?
Yes! Substitute with 4g agar powder, but simmer it with milk for activation.
2. Can I make this ahead?
Absolutely! Prepare it a day in advance for convenience.
3. Why is my panna cotta not setting?
Ensure the gelatin is fully dissolved and properly bloomed.
4. Can I use milk chocolate instead of dark?
Yes! Reduce sugar slightly to balance the sweetness.
5. What can I serve with it?
Fresh berries, caramel sauce, or a sprinkle of sea salt elevate the flavors beautifully.
Final Thoughts
Chocolate Panna Cotta is a dessert that never fails to impress, yet it’s delightfully simple to make.
Whether you’re making it for a special occasion or a personal treat, its creamy, chocolatey bliss is worth every spoonful.
Give it a try, and let your taste buds thank you!