Panna Cotta is an eggless dessert that is easy to prepare and totally irresistible. This version with chocolate is by far my favorite way of making panna cotta. This panna cotta is a smooth, silky, creamy chocolaty dessert, perfect to end any meal.
You can serve panna cotta directly from the molds or invert onto a serving plate for a more elegant presentation. Adding the chocolate syrup on top takes this panna cotta to a whole new level, simply hard to resist. Garnish panna cotta as desired with fresh berries or nuts and enjoy.
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Chocolate Panna Cotta
Ingredients
- 7 fl. oz (200ml) milk
- 7 fl. oz (200ml) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water
- 2 tbsp (30g) sugar
- Pinch of salt
- 1 tsp (5g) vanilla extract
- 4 oz (120g) semisweet chocolate (55-70%)
Chocolate syrup (optional)
- 4 oz (120g) semisweet chocolate (55-70%)
- 2/3 cup (160ml) whipping cream
Instructions
- Coat four (5.5 oz – 150ml) ramekins or glassed with flavorless oil.
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
- In a medium saucepan bring the cream, milk , sugar and salt to a simmer over medium-low heat (Do not boil). Remove from heat and add vanilla extract and chocolate cut in smaller pieces. Stir until chocolate is completely melted.
- Add gelatin and stir until the gelatin has completely dissolved. Pour it in the prepared molds and refrigerate to set for about 4 hrs or better overnight.
- Before serving prepare the chocolate syrup. Melt chocolate and cream over bain marie until completely melted.
- Dip the molds into a bowl of hot water for few seconds, run a sharp knife around the edges and invert onto a plate.
- Pour chocolate syrup on top of the cake and decorate with fresh berries. Enjoy!
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I’ve never seen chocolate panna cotta before but omigosh I need it in my life! It looks so silky and decadent
Nice recipe i will surely try this at least once
I tried this recipe and it was delicious! the consistency was great! Can I replace dark chocolate with white chocolate keeping all the ingredient measurements same and make a white chocolate panna cotta?
Hello Candice
You can find the recipe for white panna cotta on the blog.
What type of milk should I use?
whole milk would be the best.. but should work with any milk
We have chocolate Panna cotta at a local italian restaurant. They won’t divulge their recipe but they did say it has Frangelico and three types of Belgian chocolate in it. I really want to use your recipe to try and replicate it. What step do you think I would add the Frangelico? I want to make sure the alcohol burns out so I am assuming with the milk but I don’t want to ruin it. I’m thinking maybe just a tablespoon or two to start. I’m nervous but determined.
This was a good recipe for making chocolate panna cotta. I was doubtful whether the chocolate would dissolve fully, but it did quite well and then I used a sieve to eliminate any small lumps. Thank you for posting it. Looking forward to trying more recipes from this site….
Hi Ella, this looks so good!! Can I make it vegan by using agar agar, almond milk and coconut cream?
Also, I would be grateful if you can put up some vegan receipes too! Thank you!
yes.. should work good:) I do have some vegan recipes too… soups.. desserts.. maindishes 🙂 Hope you will check them out