If you need a showstopping dessert that effortlessly wows every guest, Chocolate Panna Cotta is your answer. This Italian classic wraps silky, melt-in-your-mouth chocolate in a creamier-than-creamy embrace, and the best part is how deceptively simple it is to make. Whether you’re hosting a dinner party or simply craving something decadent on a quiet night in, you’ll find this dessert hits all the right notes – rich, cool, and with a gentle wobble that absolutely delights. You won’t believe something this elegant could be so easy!
Ingredients You’ll Need
Chocolate Panna Cotta keeps things blissfully straightforward: a handful of familiar ingredients, each one essential for creating that unmistakable smooth, luxurious texture and deep chocolate flavor. Here’s how each component plays its part:
- Heavy cream: The silky base that brings decadent richness and the signature panna cotta texture.
- Whole milk: Lightens the cream just enough so the dessert doesn’t feel too heavy and helps set perfectly.
- Granulated sugar: Balances the chocolate’s intensity and brings the sweetness that makes each spoonful irresistible.
- Semisweet or dark chocolate chips: The star of the show – choose your favorite to tailor the richness and depth of the Chocolate Panna Cotta.
- Unflavored gelatin: Gives the panna cotta its delicate, just-firm-enough set without any added flavor.
- Cold water: Essential for blooming the gelatin properly so your dessert is flawlessly smooth.
- Vanilla extract: Lifts and rounds out the chocolate, adding a sophisticated hint of warmth.
- Pinch of salt: Brings the chocolate to life by balancing and intensifying all the other flavors.
- Whipped cream and chocolate shavings (optional): Perfect for that final flourish and an irresistible presentation when serving Chocolate Panna Cotta.
How to Make Chocolate Panna Cotta
Step 1: Bloom the Gelatin
Start by sprinkling the unflavored gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes – you want the gelatin to look plump and slightly translucent. This simple step ensures your Chocolate Panna Cotta sets with that legendary, creamy-smooth texture instead of tiny lumps. Don’t rush the bloom; your patience will pay off.
Step 2: Warm the Cream, Milk, and Sugar
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Gently heat over medium heat, stirring often, until the sugar completely dissolves and the mixture is steamy hot but not boiling. This is the perfect time for the dairy to marry with the sweetness, creating a unified, creamy base for our Chocolate Panna Cotta. Keep a close eye – you don’t want it to scorch.
Step 3: Melt in the Chocolate
Remove the saucepan from the heat and immediately stir in your semisweet or dark chocolate chips. Stir until the chocolate is fully melted and the mixture turns a deep, glossy brown. This is when your kitchen starts to smell absolutely heavenly! If you crave a more intense chocolate flavor, opt for dark chocolate chips; for a gentler flavor, milk chocolate chips also work beautifully.
Step 4: Add Vanilla, Salt, and Gelatin
Stir in the vanilla extract and a generous pinch of salt, then give your bloomed gelatin a quick swirl and add it to the hot cream mixture. Stir thoroughly until every bit of gelatin dissolves completely, as this ensures an irresistibly silky Chocolate Panna Cotta with no graininess. If possible, strain the mixture through a fine mesh sieve for extra smoothness.
Step 5: Pour and Chill
Carefully pour the chocolate mixture into a pitcher or bowl with a spout for easy pouring. Divide it evenly among 4–6 ramekins or glasses, as your guest list demands. Cover each with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set – this is the hardest part, but anticipate the magic that awaits!
Step 6: Unmold and Serve
When ready to enjoy, you can serve Chocolate Panna Cotta straight in its ramekin for an elegant touch. To unmold, gently dip each ramekin in warm water for a few seconds, then invert onto a plate. Top generously with whipped cream and chocolate shavings for that final flourish* – and prepare for applause!
How to Serve Chocolate Panna Cotta
Garnishes
For a truly stunning Chocolate Panna Cotta, don’t skip the garnishes! A plump dollop of homemade whipped cream adds airy contrast, while chocolate shavings, curls, or even crunchy cacao nibs provide a burst of bittersweet flavor and irresistible texture. For even more flair, scatter fresh berries or a dusting of cocoa powder on top.
Side Dishes
Pairing Chocolate Panna Cotta with something light creates the perfect finish to a meal. Fresh berries or a bright berry coulis cut through the richness, while crisp biscotti or almond cookies offer a sweet crunch. For a festive gathering, serve alongside a bubbly Italian sparkling wine or a shot of espresso for that true Italian café feel.
Creative Ways to Present
Presentation is everything when it comes to Chocolate Panna Cotta. Try layering it in clear glasses for a modern look or go classic by turning it out onto a serving plate. Create dramatic layers by letting a vanilla panna cotta base set before adding the chocolate layer for a two-tone delight. Fancy individual jars for picnics, or serve mini versions in espresso cups for a playful touch at parties.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Panna Cotta keeps beautifully in the fridge for up to three days. Just cover each ramekin tightly with plastic wrap to avoid picking up any fridge odors and to maintain that luxuriously creamy texture. Let it sit for a couple of minutes at room temperature before serving to bring out its best flavor and consistency.
Freezing
Technically, you can freeze panna cotta, but the texture tends to change after thawing – it might become slightly grainy or rubbery. If you must freeze, wrap each serving well and thaw gently in the fridge overnight. But for peak silkiness, Chocolate Panna Cotta is best enjoyed fresh from the refrigerator.
Reheating
There’s no need to reheat Chocolate Panna Cotta – it’s meant to be savored chilled! If you accidentally left it out too long or prefer it a touch warmer (uncommon, but we all have our quirks), simply let it rest at room temperature for 10–15 minutes. Avoid microwaving, as it can break the delicate set and ruin the creamy texture.
FAQs
Can I make Chocolate Panna Cotta without gelatin?
Gelatin is what gives panna cotta its famous wobble and silky structure. If you need a vegetarian substitute, try agar-agar, but keep in mind the texture will be slightly firmer and less creamy. Adjust quantities carefully as agar sets differently than gelatin.
How do I prevent lumps in my panna cotta?
Bloom your gelatin thoroughly and always add it to a hot (but not boiling) cream mixture. For velvety smoothness, strain the Chocolate Panna Cotta base through a fine mesh sieve before pouring into ramekins. This removes any stray particles and guarantees a silky finish.
Can I make this recipe dairy-free?
Absolutely! Swap the heavy cream and whole milk for full-fat coconut milk or a combination of coconut cream and your favorite non-dairy milk. Use dairy-free chocolate chips to keep things completely plant-based. Be aware that the flavor will shift to include some coconut notes, but the result is still decadent.
What’s the best way to unmold panna cotta neatly?
Dip the ramekin briefly (just 5–10 seconds) in hot water, then run a thin knife around the edge. Place a plate over the top and invert. If it resists, don’t force it; dip again for a second and try once more. The chill of the dessert should hold its classic shape once turned out.
Does Chocolate Panna Cotta travel well for potlucks or parties?
Yes! Prepare it in small glass jars or sturdy ramekins with lids for easy transport. Keep chilled in a cooler, and garnish just before serving for the freshest look and texture. It’s portable, impressive, and guaranteed to disappear fast at any gathering.
Final Thoughts
If you’ve been searching for a dessert that manages to be glossy, sophisticated, and surprisingly effortless, you simply have to give Chocolate Panna Cotta a try. One spoonful and you’ll see why this is a favorite in my kitchen and, soon enough, in yours too!
Print
Chocolate Panna Cotta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the decadent richness of this Chocolate Panna Cotta, a creamy Italian dessert that combines the lusciousness of chocolate with the silky smoothness of panna cotta.
Ingredients
For the Panna Cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup semisweet or dark chocolate chips
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Whipped cream
- Chocolate shavings
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over cold water in a small bowl and let it sit for 5–10 minutes.
- Prepare the Panna Cotta Mixture: In a saucepan over medium heat, combine heavy cream, milk, and sugar. Heat until sugar dissolves. Remove from heat and stir in chocolate chips until melted. Add vanilla and salt.
- Add Gelatin: Stir in the bloomed gelatin until dissolved. Strain the mixture and pour into ramekins. Chill for at least 4 hours.
- Serve: Top with whipped cream and chocolate shavings before serving.
Notes
- You can use dark or milk chocolate for different flavor profiles.
- For a layered effect, set a vanilla panna cotta layer before adding the chocolate layer.
- To unmold, briefly dip ramekins in warm water and invert onto plates.
Nutrition
- Serving Size: 1 panna cotta (1 of 6)
- Calories: 310
- Sugar: 21 g
- Sodium: 45 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
