Panna Cottas are one of my favorite easy desserts to make post heavy meals. These Chocolate panna cottas are so easy, versatile and simply divine. Use good quality chocolate and you are set to make these incredible and famous Italian dessert with signature jiggle.
Recipe at a Glance
Whipping Cream – Aim for 35% fat content
Milk – Full fat
Chocolate – Couverture between 58%-62% is best
Gelatin – Unflavored
Step by step Process to make Chocolate Panna Cotta
Melt Chocolate in microwave in intervals of 30 seconds in microwavable safe bowl, stirring in between or a double boiler with simmering water.
Dissolve gelatin in water by sprinkling over water and whisking, set for 5 minutes.
Heat cream and milk with vanilla/coffee beans if using. Add in melted chocolate and combine at low heat till a homogenous mixture is obtained.
Strain melted gelatin into the mixture and mix well.
Pour in moulds. Refrigerate.
FAQs
Substitutions and Variations
You can substitute dairy milk, with a non-dairy option.
You can skip milk, and use all cream for more rich flavor.
You can infuse coffee beans or vanilla pods when heating up cream and milk mixture for the mocha flavor.
Serving Suggestions
I love serving panna cottas in variety of ways.
You can use jam/compote of berries.
You can top with nuts praline/crunch.
You can serve it in a large serving dish or small ramekins or set them in moulds and invert them into beautiful plates.
You can also use dalgona coffee mixture , granola or crumbled cookies or whipped cream and some chocolate shavings. Possibilities are endless, let your creativity and availability of ingredients guide you.
Storage and Make Ahead
You can make panna cotta 2 days ahead and keep them well covered in fridge.
Leftovers can also be kept in fridge, covered for up to 5 days.
Recipe of Chocolate Panna Cotta
Chocolate Panna cotta
Panna Cottas are one of my favorite easy desserts to make post heavy meals. These Chocolate panna cottas are so easy, versatile and simply divine. Use good quality chocolate and you are set to make these incredible and famous Italian dessert with signature jiggle.
Ingredients
- 1 cup Heavy Whipping Cream or double cream (35%fat)
- 3/4 cup Milk, full-fat
- Salt a pinch, optional
- 2 tablespoons Sugar, granulated
- 2 ounces/55 grams Dark Chocolate (58%-62%)
- 1 1 /4 teaspoons Gelatin, unflavored
- 2 tablespoons Water, room temperature
Instructions
- Chop the chocolate and melt in a plastic bowl in microwave or water bath until completely melted.
- Dissolve gelatin by sprinkling over water in a small bowl whisking continuously.
- Heat cream and milk in a sauce pan with sugar until bubbles start to appear on the sides. If you are using vanilla or coffee beans, add that as well.
- Whisk in melted chocolate until completely dissolve over a low heat and a homogenous mixture is obtained.
- Remove from heat and add in gelatin.
- Alternately you can melt gelatin in microwave for 5 seconds (not more other wise gelatin will loose its effectiveness) and then strain the liquid into the milk, cream and chocolate mixture.
- Mix well and transfer to lightly greased moulds if planning to invert or in ramekins.
- Refrigerate for 4-6 hours until set.
- Serve with desired toppings. (See serving suggestions)
You chocolate panna cotta looks just perfect! I am afraid to make it, I think I would ruin it 🙂
its difficult to go wrong with it, its a small batch and no harm trying, good luck 🙂
Wow! Everything on your blog is so mouth-watering!
I wish you were in Khobar so I could even devour your delicacies 🙂
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Cheers!! xox
Kanzah, your blog looks equally informative 🙂
panna cotta look like is so excellent
yes easy and delicious
it's delicious and super easy to whip up 🙂
That cake was soo good! Thank you! Sorry Fred is a pain and doesn't like chocolate, but there is an upside to that being I eat all the chocolate in the house 🙂 I am going to try to replicate the cake soon! Thanks for posting !
I like it.. I want it 🙂 Please sent to me 🙂
It looks very tasty, just like my massage oils colors!