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Chocolate Panna Cotta
Posted on February 13, 2018
Watch the video for this recipe:
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. It 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.
Related Posts:
Strawberry Panna Cotta
Vanilla Chocolate Pudding
Chocolate Souffle
Prep time
15 mins
Cook time
5 mins
Total time
Ingredients
- Makes 4 servings
- 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
Directions
- 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!
Nutrition facts
1 Serving out of 4 (without syrup) - Calories:354, Fat:25.7g, Saturated Fat:15.8g, Carbohydrates:30.6g, Sugar:26.4g, Fiber:1.8g, Protein: 5.1g, Cholesterol:61mg, Sodium 47mg, Vitamin D 0mcg, Calcium 107mg, Iron 1mg, Potassium 190mg
On February 16, 2018 at 07:26 pm, Kayle said...
I've never seen chocolate panna cotta before but omigosh I need it in my life! It looks so silky and decadent
On February 21, 2018 at 12:52 am, PromocodeSG said...
Nice recipe i will surely try this at least once
On April 25, 2019 at 01:33 am, Candice said...
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?
Re:
Hello Candice
You can find the recipe for white panna cotta on the blog.
On December 30, 2019 at 05:10 am, TRsh said...
What type of milk should I use?
Re:
whole milk would be the best.. but should work with any milk
On June 18, 2020 at 09:56 am, Amy said...
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.
On October 01, 2020 at 05:04 am, Indrani said...
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....
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