Chocolate Panna Cotta Recipe
This chocolate panna cotta is creamy, silky, and rich. Made with smooth dark chocolate, it’s the ultimate Italian dessert. Top it with fresh berries for a touch of freshness or some chocolate shavings for an extra dose of chocolate. Perfect for any dinner party, this classic Italian treat will leave your guests impressed!
You all probably know that Italian cuisine has had a big influence on me, and I’ve already created many Italian recipes on my blog and YouTube channel. One of the most popular recipes on my channel is my Italian tiramisu, which has millions of views. So, it’s no surprise that I’m sharing another Italian classic—this time, it’s all about Chocolate Panna Cotta.
Why You’ll Love Chocolate Panna Cotta
This quick and easy chocolate panna cotta recipe is a must-try for chocolate lovers. It’s rich, creamy, and so smooth, yet it only requires a few simple ingredients like cream, milk and chocolate. The texture is so silky that it melts in your mouth with every bite. Even if you’re new to making desserts, this chocolate panna cotta is perfect even for beginners. Whether you’re hosting a dinner party or just craving a comforting dessert, this is the best chocolate panna cotta to impress your guests with minimal effort.
For serving, you can keep it simple by serving it as is, or lift it up by adding fresh a drizzle of caramel, whipped cream or some grated chocolate for that extra touch of flavor of chocolate. Plus, you can make it ahead of time, so there’s no last-minute stress in the kitchen!
What is Panna Cotta?
Panna cotta, which translates to “cooked cream” in Italian, is a simple dessert made from sweetened cream thickened with gelatin. It’s smooth, creamy, and can be flavored in many ways, but chocolate panna cotta adds an extra layer of deep flavor. This classic italian dessert is typically served chilled, making it perfect for warm weather or as a light, refreshing treat after a heavy meal.
How to Make Chocolate Panna Cotta
Follow these simple steps to make your own delicious chocolate panna cotta at home:
- Bloom the Gelatin: In a small bowl, whisk together the gelatin and cold water. Set aside to bloom for about 10-15 minutes.
- Prepare the Cups: Lightly grease your serving cups or glasses with oil and set them aside. This will help the panna cotta release easily when it’s time to serve.
- Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved. Be careful not to let the mixture boil.
- Melt the Chocolate: Remove the cream mixture from the heat, add the vanilla extract, and stir in the dark chocolate until it’s completely melted and smooth. Then, stir in the bloomed gelatin and whisk until it’s fully dissolved and incorporated.
- Chill the Panna Cotta: Pour the chocolate mixture into your prepared cups or glasses. Place them in the refrigerator and chill for at least 4 hours, or until set.
- Serve: To serve, dip the cups in hot water for a few seconds to loosen the panna cotta. If needed, run a knife around the edges to help release the dessert from the glass. Serve on a plate and enjoy!
Ingredients for Chocolate Panna Cotta
- Dark Chocolate: This is the star of the recipe, giving the panna cotta its rich, deep chocolate flavor. The smooth dark chocolate also contributes to the luscious texture.
- Heavy Cream: It adds creaminess and richness to the panna cotta, making it silky and indulgent.
- Milk: The milk lightens the mixture slightly, balancing the richness from the cream, while also helping create a smoother texture.
- Sugar: This sweetens the panna cotta, enhancing the chocolate’s natural flavors without overpowering it.
- Salt: Just a pinch of salt brings out the complexity of the chocolate, adding depth to the overall flavor.
- Vanilla Extract: It complements the chocolate, adding a subtle layer of warmth and sweetness to the dessert.
- Gelatin Powder: Gelatin is what gives panna cotta its signature texture—firm yet creamy, with a smooth, melt-in-your-mouth consistency.
- Cold Water: This activates the gelatin, allowing it to bloom and dissolve properly when added to the mixture.
- Oil for Greasing: A light coating of oil makes it easier to release the panna cotta from the cups, ensuring a smooth and flawless presentation.
Each ingredient is carefully chosen to balance flavor and texture, ensuring your panna cotta turns out rich, smooth, and delicious!
What Chocolate to Use?
When making chocolate panna cotta, choosing the right chocolate is key to achieving that perfect rich and silky texture. Here’s what to consider:
- Dark Chocolate (70% cocoa or higher): For the best flavor, opt for a high-quality dark chocolate with at least 70% cocoa. This will give your panna cotta a deep, intense chocolate flavor that isn’t too sweet, allowing the richness of the dessert to shine. Lower cocoa content chocolates can make the panna cotta overly sweet and less decadent.
- Couverture Chocolate: If you want to take your panna cotta to the next level, you can use couverture chocolate. It has a higher percentage of cocoa butter, which makes the texture extra smooth and luxurious.
- Avoid Milk Chocolate: While milk chocolate is delicious, it doesn’t work as well for this dessert since it’s too sweet and lacks the richness that dark chocolate brings.
Tips for the Perfect Panna Cotta
Making panna cotta is simple, but here are a few tips to make sure it turns out perfectly every time:
Make it ahead: One of the best things about panna cotta is that it can be made ahead of time. This makes it a great option for dinner parties or holiday gatherings.
Avoid boiling the cream: Heating the cream and milk too much can cause the panna cotta to separate. Keep the heat low and stir gently to dissolve the sugar without boiling the mixture.
Use quality chocolate: The flavor of the chocolate will be the star of this dessert, so make sure to use good-quality dark chocolate. You can also experiment with different types, like semi-sweet or bittersweet chocolate, depending on your taste.
Other Panna Cotta Recips You Might Like
If for some reason you don’t like chocolate flavored panna cotta or you already tried chocolate panna cotta and want to try some new panna cotta versions, here are some ideas for you:
Yes! If you want a vegetarian option, you can use agar-agar as a substitute for gelatin. Keep in mind that agar-agar sets differently, so the texture might be slightly firmer than traditional panna cotta.
Panna cotta typically takes at least 4 hours to set in the refrigerator, but for the best results, it’s a good idea to chill it overnight.
Absolutely! Panna cotta can be made up to two days in advance, making it a great dessert option for parties or when you’re hosting guests.
Panna cotta can be stored, covered, in the fridge up to 4 days.
Chocolate Panna Cotta
Ingredients
- 150 g (5 2/7 oz) Dark Chocolate
- 1¼ cups (300 ml) Heavy cream
- ¾ cup (180 ml) Milk
- 3 tablespoons (37 g) Sugar
- Pinch Salt
- 1 teaspoon Vanilla extract
- 2 teaspoons (6 g) Gelatin powder
- 2 tablespoons (30 ml) Water cold
- Oil for greasing the cups
Instructions
- In a small bowl whisk gelatin and water. Set aside to bloom for 10-15 minutes.
- Grease serving cups/glasses lightly with oil and set aside.
- In a medium saucepan, heat the heavy cream, milk, and sugar over medium-low heat. Until sugar has dissolved (do not boil). Remove from heat, add vanilla extract, chocolate and stir until chocolate is completely melted. Stir in gelatin and immediately whisk until smooth and dissolved.
- Pour into prepared dishes. Refrigerate for at least 4 hours before serving.
- Before serving dip the cups in hot water for a few seconds, if needed run a knife around the edges and release the panna cotta from the glass.
- Serve and enjoy!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
