Chocolate Panna Cotta Recipe
If you’re searching for a silky, luscious dessert that feels special but is secretly so simple to create, Chocolate Panna Cotta is absolutely for you. This Italian classic is all about smooth, creamy texture and bold chocolate flavor—all achieved with just a handful of humble ingredients. Every spoonful tastes sophisticated yet comfortingly familiar, making Chocolate Panna Cotta the perfect finish to any dinner, festive gathering, or cozy night at home.
Ingredients You’ll Need
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For the Chocolate Panna Cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 oz semi-sweet chocolate (chopped)
- 1 tsp vanilla extract
- 1 packet (2 1/4 tsp) unflavored gelatin
- 3 tbsp cold water
How to Make Chocolate Panna Cotta
Step 1: Bloom the Gelatin
Start by sprinkling the unflavored gelatin evenly over the cold water in a small bowl. Let it sit undisturbed for about 5 minutes. During this time, the gelatin grains soften and absorb the water, which is crucial for a smooth, lump-free set in your Chocolate Panna Cotta later.
Step 2: Heat the Dairy and Sugar
In a medium saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Stir continuously so the cream warms up evenly and the sugar dissolves completely. Keep a close eye—the mixture should be hot and just beginning to steam, but never boiling, to prevent any scorching or change in texture.
Step 3: Melt in the Chocolate
Remove the saucepan from the heat and add your chopped semi-sweet chocolate. Stir gently and watch as the chocolate slowly melts into the warm cream mixture, swirling into a silky, velvety chocolate base. Once it’s completely smooth, stir in the vanilla extract for that aromatic lift.
Step 4: Incorporate the Gelatin
Next, add your bloomed gelatin to the warm chocolate mixture. Stir well until the gelatin fully dissolves, making sure there are no unmelted bits hiding anywhere—this ensures your Chocolate Panna Cotta will have that perfectly smooth, delicate set.
Step 5: Pour and Chill
Pour the mixture into ramekins or pretty serving glasses, giving each one a gentle tap on the counter to pop any surface bubbles. Let them cool slightly (about 10 minutes), then cover and refrigerate for at least 4 hours, until completely set and ready to serve.
How to Serve Chocolate Panna Cotta
Garnishes
Pile on the delight with toppings! A generous swoosh of whipped cream, a handful of fresh berries (raspberries and strawberries are divine), or a delicate drizzle of chocolate sauce really elevate every bite of this Chocolate Panna Cotta. For a bit of contrasting crunch, try cacao nibs or a dusting of chopped toasted nuts.
Side Dishes
Keep your accompaniments light and fresh. A crisp almond biscotti, a tuile cookie, or a small scoop of tangy sorbet makes a lovely partner that won’t overwhelm the creamy richness of Chocolate Panna Cotta.
Creative Ways to Present
This dessert is a showstopper in both classic and creative presentations. Try unmolding the panna cotta onto vintage dessert plates, or serve straight in clear glasses with gorgeous layered fruit. For a dinner party, tiny tasting cups or jars lined up on a platter always impress. The contrast between the glossy chocolate and colorful garnishes pops every time!
Make Ahead and Storage
Storing Leftovers
Chocolate Panna Cotta holds up beautifully in the refrigerator for up to three days. Simply keep each serving well-covered with plastic wrap or a lid to protect it from fridge odors and to keep the texture perfectly smooth.
Freezing
While you technically can freeze Chocolate Panna Cotta, it’s best enjoyed fresh from the fridge! Freezing can sometimes alter the creamy consistency, so if you do go this route, thaw slowly overnight in the refrigerator and be prepared for a slightly different feel.
Reheating
No reheating needed—simply serve chilled! If you need to unmold, dip the ramekin bottoms in warm water for a few seconds and invert onto a plate. This gentle heat helps release the Chocolate Panna Cotta for a beautiful presentation.
FAQs
Can I use dark or milk chocolate instead of semi-sweet?
Absolutely! Dark chocolate gives a deep, more intense flavor, while milk chocolate will make your panna cotta sweeter and milder. Just use the same measurement and adjust the sugar if needed to suit your taste.
What if I don’t have ramekins?
No worries! Any small glass, jar, or even teacup works. Serving right in the container looks elegant and cuts down on dirty dishes, too.
How do I know when my panna cotta is fully set?
The surface should feel firm to the touch with just a gentle jiggle when you nudge the glass. If it looks a bit runny, give it more time—especially if your fridge was crowded or you used thick glasses.
Can I make this Chocolate Panna Cotta in advance for a party?
Yes, this dessert is ideal for entertaining! Assemble Chocolate Panna Cotta a day ahead, cover tightly, and chill. Add toppings just before serving for the best look and freshness.
Is it possible to make this recipe vegetarian?
As written, the recipe is already vegetarian! For a fully plant-based option, you’d need to substitute the gelatin with a vegan setting agent, such as agar-agar, and swap the dairy for plant milks and creams.
Final Thoughts
There’s something irresistibly charming about digging your spoon into a perfectly set, quivering Chocolate Panna Cotta. It’s a breeze to prepare, always looks elegant, and feels wonderfully comforting—no matter the occasion. I hope you bring this decadent dessert into your own kitchen and share it with the people you love. Give it a try and watch it become an instant favorite!
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Chocolate Panna Cotta Recipe
- Total Time: 4 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the silky smooth texture and rich chocolate flavor of this decadent Chocolate Panna Cotta. A classic Italian dessert that is sure to impress your guests.
Ingredients
For the Chocolate Panna Cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 oz semi-sweet chocolate (chopped)
- 1 tsp vanilla extract
- 1 packet (2 1/4 tsp) unflavored gelatin
- 3 tbsp cold water
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- Prepare the Chocolate Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth. Stir in the vanilla extract.
- Add the Gelatin: Add the bloomed gelatin and stir until fully dissolved.
- Chill and Serve: Pour the mixture into ramekins or serving glasses and let cool slightly. Cover and refrigerate for at least 4 hours, or until set. To serve, unmold onto plates or serve directly in the glasses.
Notes
- For extra flavor, top with whipped cream, berries, or a drizzle of chocolate sauce.
- You can substitute dark chocolate for a richer taste or milk chocolate for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerated
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin
- Calories: 370
- Sugar: 24g
- Sodium: 45mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
