Chocolate Panna Cotta Recipe
Made with only 7-basic ingredients in under 15 minutes, this Chocolate Panna Cotta is smooth, rich and delicious- everything you want for a make-ahead dessert.
Servings: 8 servings
Calories: 397kcal
Equipment
Ingredients
- 8 g powdered gelatine
- 480 ml double cream (heavy cream)
- 240 ml whole milk
- 75 g granulated sugar
- 200 g dark 70% chocolate finely chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- double cream (heavy cream) - optional decoration
- chocolate shavings - optional decoration
Instructions
- Bloom the powdered gelatine. Add 2 tablespoons of hot water to a bowl and sprinkle the gelatine powder into the water, then stir until the gelatine dissolves into the water.
- Simmer the milk and cream and dissolve the sugar. Add the milk, cream and sugar to a heavy based non-stick pan and heat gently on low. Heat till you see simmering bubbles around the edges of the pan and the mixture is steaming. Stir continuously for even heating and for the sugar to dissolve. Don't let the mixture bubble or boil.
- Add the remaining ingredients. Remove the pan from the heat and add in the chopped chocolate, vanilla extract and salt. Scrape in the softened gelatine.Let it sit for a minute as the heat of the cream warms the chocolate, then return the pan to the stove on low heat and whisk continuously until the chocolate is fully melted and combined then remove from the heat. You should only have it back on the heat for a minute at most
- Pass mixture through a sieve and pour into moulds. This is optional but I personally like to pass the mixture through a fine mesh sieve set over a jug. Any un-dissolved bits of gelatine can be caught and discarded.Pouring the mixture from the jug into small dishes is way easier with a spout than straight from the saucepan! Divide the mixture between 8 glasses or moulds. I find a 120ml (½ cup) portion to be a good serving size.Refrigerate for 3-4 hours until the panna cotta is set with a jiggle in the centre.
- Serve with a dollop of whipped cream and some chocolate shavings.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Panna Cotta can be stored covered in plastic wrap in the fridge for up to 5 days.
To freeze: Wrap individual ramekins well in plastic wrap and freeze for up to 2 months. Thaw over night in the fridge.
TIP 1: Don't let the milk cream mixture boil at any point and this affects the integrity of the gelatines setting power!
TIP 2: Make sure the gelatine is fully softened and dissolved into the chocolate mixture to avoid the panna cotta being gritty.
Tip 3: Pass the liquid through a sieve for a foolproof step to avoid this.
TIP 4: Pour the panna cotta mix from a jug with a pouring spout into the individual pots. It's way easier and cleaner than straight from the saucepan.
TIP 5: Make sure to set the panna cotta for long enough in the fridge.
Nutrition
Calories: 397kcal | Carbohydrates: 25g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 105mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 937IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 0.1mg