Chocolate Panna Cotta

5 from 1 vote

Rich, silky, light textured and totally indulgent, chocolate panna cotta is super easy to make and is made ahead for the perfect dessert for chocolate lovers. To make just 4 servings, see scaled recipe volumes in notes at the end.

Prep Time18

Cook Time0

Total Time18

Course: Dessert

Cuisine: Italian

Servings:

Calories: 497kcal

Author: Sally Cameron

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

To make 4 servings:
Reduce the recipe to 1 cup + 2 tablespoons cream, ½ cup milk, 1⅔ teaspoons powdered gelatin (or 1⅔ sheets), 3⅓ ounces chocolate, and 4 tablespoons sugar. The method remains the same.

Serving suggestions:

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.

Chef's Note: Leaf Gelatin vs Powdered Gelatin - Leaf gelatin (also called sheet gelatin, buy online) 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 5-7 minutes, gently squeeze out the excess, then add to the warm dairy (they melt in).

Powdered gelatin is more widely available and easy to measure-sprinkle it over cold water to bloom before adding it to warm liquids.

Nutrition