chocolate panna cotta

Chef Ellie

Indulge in a silky, decadent chocolate panna cotta with simple ingredients and an elegant finish Perfect for any dessert lover!

Prep Time 10

Cook Time 5

Total Time 4 15

Course Dessert

Cuisine Italian

Servings 6 slices

Calories 320 kcal

2 cups heavy cream—provides richness and a velvety texture.
½ cup whole milk—helps balance the creaminess.
¼ cup granulated sugar—just the right amount of sweetness.
1 teaspoon vanilla extract enhances the chocolate flavor with subtle warmth.
1½ teaspoons unflavored gelatin—the key to achieving a perfectly set yet delicate consistency.
3 ounces dark chocolate 70% cocoa or higher, finely chopped—deliver deep, bold chocolate flavor.
1 tablespoon unsweetened cocoa powder intensifies the chocolate richness.

Fresh berries—a pop of tartness to balance the richness.
Chocolate shavings: double the chocolate for extra indulgence.
Crushed nuts hazelnuts, almonds, or pistachios: Adds crunch and a nutty contrast.
Caramel or chocolate sauce—a drizzle of decadence.
Whipped cream: light airy, and the perfect finishing touch.
Pro Tip: For a more intense chocolate flavor use high-quality bittersweet chocolate and sift the cocoa powder to avoid lumps.

In a small bowl, sprinkle 1½ teaspoons of unflavored gelatin over ¼ cup cold whole milk.
Let it sit for 5 minutes until the gelatin softens and absorbs the liquid. This step ensures a smooth texture without any lumps.

In a medium saucepan, combine 2 cups heavy cream, ¼ cup sugar, and 1 tablespoon unsweetened cocoa powder.
Heat over medium-low, stirring constantly until the sugar dissolves and the mixture is warm (but not boiling).
Add 3 ounces of finely chopped dark chocolate, stirring gently until fully melted and smooth.

Remove the saucepan from heat and stir in 1 teaspoon vanilla extract.
Add the bloomed gelatin mixture and whisk until completely dissolved. Ensure no granules remain, as this affects the final texture.

For the smoothest panna cotta, pour the mixture through a fine-mesh sieve into a clean bowl. This removes any undissolved bits, ensuring a flawless consistency.

Divide the mixture evenly into ramekins, glasses, or molds of your choice.
Let them cool to room temperature before covering and refrigerating for at least 4 hours (or overnight) until fully set.

To unmold, dip the ramekins in warm water for a few seconds and run a knife along the edge before inverting onto a plate.
If serving directly in glasses or ramekins, simply add your favorite toppings and enjoy!

Nutrition Information (per serving)