Chocolate panna cotta proves that dessert doesn't need to be complicated or difficult to be luxurious. A handful of ingredients come together into something silky and deeply chocolatey, with a melt-in-your-mouth texture that feels special even in a small portion. It's a modern take on a classic Italian panna cotta-no eggs, no baking, and no fuss. Just gently warm the dairy, melt the chocolate, bloom the gelatin, and let the refrigerator do the rest. Dairy-free option too!
This chocolate panna cotta recipe is an ideal make-ahead dessert for entertaining. Each guest gets their own individual serving, it looks elegant on the table, and it requires absolutely no last-minute attention (aside from a dollop of whipped cream). It's perfect for Christmas, Easter, Valentine's Day, birthdays, or any dinner party when you want something rich, silky, and indulgent without spending the entire evening in the kitchen.
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Why You'll Love Chocolate Panna Cotta
- Silky, luxurious texture - Softly set and velvety, it melts on your tongue instead of feeling heavy or dense.
- Simple, few ingredients - Just basic pantry and fridge staples (plus good chocolate) come together in a surprisingly easy dessert.
- Make-ahead friendly - You can prepare it a day or two in advance, so dessert is completely done before guests arrive.
And if you love panna cotta, try my vanilla panna cotta recipe, topped with berries.
Ingredients You'll Need
- Heavy cream - The foundation of panna cotta. It creates that silky, luxurious texture and gives the dessert its rich mouthfeel. Same as heavy whipping cream.
- Whole milk - Lightens the cream so the panna cotta isn't heavy. It softens the richness while keeping a smooth, delicate set.
- Good chocolate - Choose 60-72% cacao for a balanced, deeply chocolatey flavor. Lower percentages taste sweeter; higher percentages can get too intense and mute the dessert's silkiness.
- Sugar - Just enough to balance the chocolate's bitterness. You're not making chocolate pudding-this dessert should taste cocoa-forward, not overly sweet.
- Gelatin - The key to that soft texture. I prefer leaf gelatin for clarity and a smoother set (see notes below), but powdered gelatin works perfectly fine.
- Vanilla - A touch rounds out the chocolate and adds warmth without competing with it.
- Espresso powder (optional) - Intensifies chocolate flavor and adds depth. It won't taste like coffee; it simply makes the chocolate taste more chocolate.
Chef's Note: Leaf Gelatin vs Powdered Gelatin
Leaf gelatin (also called sheet gelatin) and powdered gelatin both set panna cotta; they're just used a little differently. Leaf gelatin dissolves very cleanly and gives a silky, restaurant-style set, which is why many chefs prefer it (as do I). To use it, soften the sheets in cold water for 5 minutes, gently squeeze out the water, then melt them into the warm dairy. Powdered gelatin is more widely available and easy to measure-sprinkle it over cold water to bloom before adding it to warm liquids. For this recipe, you can use either (but try the leaf!).
Substitutions and Variations
To change up this recipe for chocolate panna cotta, try:
- No sugar - replace the sugar with granulated monk fruit/allulose blend.
- Dairy-free option - Replace the heavy cream with full-fat canned coconut milk and the whole milk with unsweetened almond or cashew milk. The gelatin still sets the panna cotta beautifully.
Chocolate for breakfast works too, in this chocolate banana smoothie.
Chef's Tip For the Silkiest Texture
Heat the cream just until steaming, not boiling. Boiling damages the gelatin's setting power and dull the chocolate's flavor.
How to Make Chocolate Panna Cotta
- Whatever form of chocolate you have, chop it into small pieces unless it is already in a small shape.
- Over a double boiler of simmering water, slowly melt chocolate until smooth.
- Add cream and milk to a small pot with the sugar, over medium low heat, stir until sugar is melted. heat to steaming but NOT boiling.
- Add leaf gelatin to cold water to cover, soak 5 minutes. If using powder gelatin, sprinkle over cold water to bloom, 5-10 minutes until spongy, then it will dissolve in the hot cream.
- Squeeze water out of leaf gelatin, add to hot cream and stir to fully blend until smooth. For powdered gelatin, add the sponge to the cream and stir smooth.
- Stir in melted chocolate until smooth, then pour through a fine sieve into a pouring container.
7. Allow to cool a few minutes, then pour into ramekins or other vessels. Place on a sheet tray and refrigerate until chilled and set, a few hours to overnight.
Serving Suggestions
Serve chocolate panna cotta simply with whipped cream on top and some chocolate shavings or sprinkles. Use a fine grater or a microplane zester to get the fine shavings, or use a vegetable peeler.
How long does chocolate panna cotta last in the refrigerator? It keeps well for up to 3 days, tightly covered.
And for another chocolate dessert idea, try this spiked hot chocolate on a cold night.
Recipe FAQs
This usually happens if the gelatin wasn't properly bloomed, if the dairy mixture was too hot when the gelatin was added, or if too little gelatin was used. Chocolate also slightly softens the set, so correct gelatin ratio matters.
No-panna cotta is gelatin-set, has no eggs, and traditionally is unmolded but can be prepared to not be unmolded (easier), while chocolate mousse is aerated and lighter due to whipped cream or egg foam.
Depending on the gelatin ratio you're using, if following my recipe, panna cotta sets in about 4-5 hours. Chilling overnight chilling is best.
This recipe is intentionally designed to be served in cups or glasses, not unmolded. It has a soft, spoonable texture, which is what makes it so luxurious. If you want to unmold panna cotta onto a plate, you would need to increase the gelatin - but that produces a firmer, more gelatin-forward texture. For best flavor and mouthfeel, I recommend serving this one right in the dish.
More Recipes With Chocolate
If you love chocolate, here are a few more recipes to try, from bit-sized chocolate bark that's fun to make, to a decadent chocoalte tart, spiked hot chocolate (and a kids version too), or classic chocolate brownies.
Did You Make Chocolate Panna Cotta?
If so, please let me a comment and let me know how you enjoyed it. I love hearing from you and comments help other readers as well. Thanks for supporting my site.
📖 Recipe
Chocolate Panna Cotta
Equipment
- 6 6-ounce glass or ceramic ramekins, of glasses.
Ingredients
- 1 ¾ cups heavy whipping cream
- ¾ cup whole milk
- 2 ½ leaves silver leaf gelatin (170 bloom strength) or 2 ½ teaspoons gelatin powder
- 5 ounces 60%-72% dark chocolate
- ¼ - ⅓ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon espresso powder optional
Optional garnishes
- ½ cup heavy whipping cream to top panna cottas
- extra chocolate for chocolate shavings or use sprinkles
- Fresh raspberries
Instructions
Bloom leaf Gelatin
- Cut the gelatin sheets to fit in a small bowl and cover with cold water for 5-7 minutes until softened. Squeeze water out to use before adding to hot milk and cream, then stir in until smooth (it melts in).
(or) Blooming powdered gelatin
- Sprinkle the gelatin evenly over ¼ cup cold water. Let it stand 5-10 minutes until fully hydrated and spongy. Once bloomed, gently heat just until melted (a few seconds in the microwave or over very low heat), then whisk into your warm cream base.
Melt Chocolate
- Place chopped chocolate in a heatproof bowl. Melt slowly over a double boiler, or melt carefully on low power in a microwave.
Heat Cream & Milk
- In a medium saucepan, combine heavy cream, milk, and sugar. Warm over medium heat until sugar dissolves and mixture is steaming (do not boil). If using espresso powder, whisk it in now.
Add Gelatin
- Add the prepared gelatin to the hot cream mixture and stir until smooth. Turn off heat.
Add chocolate and vanilla
- Add the chocolate and stir until smooth, then add the vanilla.
Strain & Pour
- Strain mixture through a fine-mesh sieve into a measuring container, then divide evenly into 6 small ramekins, espresso cups, or dessert glasses (6 oz each).
Chill
- Cover lightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, until set. Top with whipped cream if desired.
Notes
- Top with lightly sweetened whipped cream and chocolate shavings.
- Add fresh berries for a burst of color and acidity.
- Drizzle with salted caramel or raspberry coulis for extra indulgence.
Nutrition
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Porsche guy says
Wow great easy chocolate dessert! Texture is terrific. Will make it again.