Chocolate Panna Cotta Recipe
If you’re looking for a dessert that delivers pure decadence with minimal fuss, Chocolate Panna Cotta might just steal your heart. This Italian classic is creamy, silky, and infused with rich chocolate flavor, making it a crowd-pleaser for dinner parties or just a special night in. With only a handful of everyday ingredients, you can create something that feels indulgent yet utterly approachable. All it takes is a bit of patience as it sets in the fridge—then you’ll be rewarded with a spoonful of chocolate heaven!
Ingredients You’ll Need
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Main Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 oz semi-sweet chocolate, finely chopped
Gelatin Mixture:
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
Additional:
- 1 teaspoon vanilla extract
- Whipped cream and chocolate shavings for garnish (optional)
How to Make Chocolate Panna Cotta
Step 1: Bloom the Gelatin
Start by sprinkling the unflavored gelatin over cold water in a small bowl. Give it about 5 to 10 minutes to absorb the water and become jelly-like. This step is crucial because well-bloomed gelatin will dissolve seamlessly into your creamy chocolate mixture, ensuring your Chocolate Panna Cotta sets with that coveted, silky texture. Don’t rush this part—you want every granule to bloom fully.
Step 2: Heat the Cream, Milk, and Sugar
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir continuously to help the sugar dissolve and prevent scalding. You want the mixture to get nice and hot but just below a simmer—no boiling! This gentle heat is key for keeping the panna cotta ultra-creamy, rather than causing any separation or curdling.
Step 3: Melt the Chocolate
Take the saucepan off the heat and immediately add the finely chopped chocolate. Stir patiently and watch as it dissolves into a glossy, smooth concoction. The quality of your chocolate really shines through here, so pick one you’d be happy to eat on its own. When fully combined, add the vanilla extract, embracing that whiff of sweetness mingling with the chocolate.
Step 4: Add Gelatin and Finish
Now for the magic: Gently whisk the bloomed gelatin into the warm chocolate mixture. Give it a minute to fully dissolve—you shouldn’t see any lumps or flecks. The warmth (not heat!) of the cream will help the gelatin melt perfectly. This is the heart of Chocolate Panna Cotta, where everything comes together for a lush, silky finish.
Step 5: Pour and Chill
Carefully pour the liquid into six small ramekins or glasses, letting each serving promise the perfect portion. It’s a good idea to use a pitcher or ladle here for less mess. Cover and refrigerate for at least 4 hours, or overnight if you’ve got the patience. This waiting period lets the gelatin work its wonders, transforming your mixture into that iconic, gently set panna cotta. Once they’re firm to the touch, you’re ready for the grand reveal!
How to Serve Chocolate Panna Cotta
Garnishes
The simplest way to garnish Chocolate Panna Cotta is with a cloud of whipped cream and a generous sprinkle of chocolate shavings. The lightness of the cream contrasts beautifully with the dense chocolate base, while the shavings add a playful crunch and visual flair. For a touch of color, fresh berries or a sprig of mint can make each serving pop.
Side Dishes
Although Chocolate Panna Cotta can easily stand alone, pairing it with something crisp or tangy makes each spoonful sing. Think almond biscotti, candied orange peel, or a petite fruit salad on the side. A cup of espresso or an after-dinner digestif (like a splash of amaretto) would be wonderfully Italian and truly indulgent alongside this creamy dessert.
Creative Ways to Present
Make your Chocolate Panna Cotta the centerpiece with a few artistic twists. Try layering it in clear glasses with fresh raspberries for a beautiful contrast, or serve it demolded on elegant plates with a drizzle of salted caramel. Mini mason jars or shot glasses are perfect for party-ready, bite-sized versions that will have everyone swooning.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to resist eating them all at once, Chocolate Panna Cotta keeps wonderfully in the fridge. Cover each ramekin with plastic wrap to keep them fresh and creamy. They’ll stay smooth and delicious for up to 3 days—just be sure they’re airtight so they don’t absorb any odors from other foods.
Freezing
While you can technically freeze Chocolate Panna Cotta, it’s not ideal. The texture may become a bit grainy or separated once thawed, which takes away from its signature silkiness. If you must freeze, wrap each serving tightly and defrost overnight in the fridge, but enjoy fresh whenever possible for the best texture.
Reheating
Chocolate Panna Cotta is meant to be served chilled, so reheating isn’t recommended. Instead, if it’s a little too firm, just let it sit at room temperature for 10 to 15 minutes before serving. This brings out the creaminess and makes each bite even more luscious.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Absolutely! If you prefer a milder, sweeter flavor, swap in milk chocolate. Just know the final result will be lighter both in flavor and color—still delicious, just a bit less intense.
How do I unmold Chocolate Panna Cotta without breaking it?
Dip the base of the ramekins in hot water for a few seconds and run a thin knife around the edges. It should release with a gentle shake. Be patient and careful so you keep that beautiful, clean shape.
Can I make Chocolate Panna Cotta without gelatin?
Gelatin is key for traditional panna cotta’s texture, but you can use agar-agar for a vegetarian version. Keep in mind that agar sets more firmly, so adjust the amount to avoid a rubbery dessert.
What’s the best way to make this dessert richer?
Try using bittersweet chocolate for deeper flavor or add a splash of coffee liqueur to amplify the chocolate notes. Even a swirl of caramel or a spoonful of Nutella in the mixture can take Chocolate Panna Cotta up a notch!
Is it okay to make Chocolate Panna Cotta a day in advance?
It’s actually ideal to make Chocolate Panna Cotta ahead! The flavors develop beautifully as it chills overnight, and you’ll have less to do on the day of serving. Just keep them well-covered and chilled until ready to garnish and enjoy.
Final Thoughts
There’s something truly special about sharing a Chocolate Panna Cotta—every spoonful feels like a gift. It’s the kind of recipe that turns simple moments into elegant memories, all with minimal effort. Give it a try, and see how quickly this luscious Italian treat becomes a beloved favorite in your kitchen, too!
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Chocolate Panna Cotta Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this chocolate panna cotta, a classic Italian dessert that is sure to impress. With a velvety texture and a decadent chocolate flavor, this no-bake treat is perfect for any occasion.
Ingredients
Main Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 oz semi-sweet chocolate, finely chopped
Gelatin Mixture:
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
Additional:
- 1 teaspoon vanilla extract
- Whipped cream and chocolate shavings for garnish (optional)
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5–10 minutes.
- Prepare the Chocolate Mixture: In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until hot and sugar dissolves. Remove from heat, add chocolate, and stir until melted. Mix in vanilla extract.
- Add Gelatin: Whisk bloomed gelatin into the warm chocolate mixture until fully dissolved.
- Chill: Pour into ramekins or glasses and refrigerate for at least 4 hours until set.
- Serve: Top with whipped cream and chocolate shavings before serving.
Notes
- For a richer flavor, use bittersweet chocolate or a splash of coffee liqueur.
- To unmold, briefly dip ramekins in hot water and run a knife around the edges.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 18g
- Sodium: 40mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
