Chocolate Panna Cotta
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I had never tasted chocolate panna cotta before, but after watching Tami from Kneader’s Bakery prepare it on Good Things Utah, I was intrigued enough to give it a try. Panna cotta, which translates to “cooked cream” in Italian. It’s a silky traditional Italian dessert made with cream, milk, sugar, and gelatin—and despite its elegant reputation, it’s surprisingly simple to make at home. The chocolate version adds a decadent twist, and while the process was straightforward, the result was incredibly rich and indulgent.
For the photo, I served a generous portion, but I quickly realized that a ½ cup serving is more than enough. The texture is smooth and slightly firm, with a deep chocolate flavor that satisfies quickly—this is definitely a creamy dessert meant to be savored slowly. While I enjoyed the experience, I’ll admit that I personally lean toward chocolate mousse, with its airy, creamy texture that feels a bit more luxurious to me than the gelatin-set consistency of panna cotta. Still, this recipe is a lovely option when you want something elegant, make-ahead friendly, and sure to impress.
Ingredients for Chocolate Panna Cottas
- UNFLAVORED GELATIN
- MILK
- CREAM
- SUGAR
- DARK CHOCOLATE
- SWEETENED WHIPPED CREAM
- CHOCOLATE-COVERED ALMONDS OR STRAWBERRIES
- MIKADO STICKS OR PEPPERIDGE FARM PETITE PIROUETTE COOKIES
Instructions for Chocolate Panna Cotta Recipe
Begin by sprinkling gelatin over cold milk in a small bowl and letting it sit for about 10 minutes to soften—this step ensures a smooth, even texture in your finished dessert.
Meanwhile, in a medium saucepan, gently heat the heavy cream and sugar over medium heat, stirring until the sugar dissolves. Add in your chopped chocolate and continue stirring until it melts into a silky, rich mixture. Remove the pan from the heat and stir in the softened gelatin mixture, making sure it’s completely incorporated.
Pour the cream mixture into individual serving cups or individual ramekins, then place in the refrigerator for at least 4 hours, or until fully set.
Once your panna cotta has chilled and firmed up, it’s time to dress it up! Top each serving with a dollop of sweetened whipped cream, then add a whole almond for a touch of crunch. For a playful finishing touch, insert a Mikado stick (or chocolate-covered biscuit stick) at the 1 o’clock position—it adds height and a bit of whimsy to this elegant dessert.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Chocolate panna cotta is a perfect make-ahead dessert. It needs at least 4 hours to chill, but you can prepare it up to 2 days in advance and keep it covered in the fridge until ready to serve.
What kind of chocolate should I use?
Use high-quality semi-sweet or dark chocolate for the best flavor and texture. Chocolate chips work in a pinch, but chopped chocolate bars melt more smoothly.
Can I use a different type of milk or cream?
For the creamiest texture, stick with heavy cream. You can substitute whole milk for part of the cream, but avoid low-fat options—they may result in a thinner, less rich panna cotta.
How do I know if the gelatin is properly softened?
After sprinkling gelatin over cold milk, it should look swollen and slightly spongy after 10 minutes. This ensures it will dissolve smoothly into the warm mixture.
How do I prevent lumps in the panna cotta?
Make sure the gelatin is fully softened and stir it thoroughly into the warm chocolate mixture. If you’re concerned, you can strain the mixture before pouring it into serving cups.
How much should I serve per person?
Because it’s so rich, ½ cup per serving is ideal. You can use small ramekins, espresso cups, or even mini jars for a charming presentation.
Can I freeze panna cotta? Freezing is not recommended, as it can alter the texture. Stick to refrigerating and enjoy within a couple of days.
What toppings work well besides whipped cream?
Try fresh berries, shaved chocolate, crushed nuts, or a drizzle of raspberry sauce. The almond and Mikado stick add a playful touch, but feel free to get creative!
FOR MORE RECIPES LIKE THIS, TRY:
- Heavenly Chocolate Mousse
- Easy Chocolate Filled Croissants
- Super Easy Chocolate Fudge
- Easy Lemon Mousse
Chocolate Panna Cotta
Real Mom Kitchen
Ingredients
- 1 Tbsp unflavored gelatin
- 3 Tbsp milk
- 2 cups cream
- ½ cup granulated sugar
- ¼ cup grated dark chocolate
GARNISH
- Sweetened Whipped Cream
- Chocolate covered almond I used a slice of strawberry
- Mikado Stick I think these are only available through food service so I used a Pepperidge Farm Petite Pirouette
Instructions
- Sprinkle gelatin in milk and allow to soften for 10 minutes.
- In a small saucepan heat cream and sugar until sugar is dissolved
- Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatin and stir until incorporated.
- Pour mixture into serving cups and place in fridge for at least 4 hours.
- After Panna Cotta has set up, top with sweetened whipped cream. Place almond on top and put in Mikado stick at 1 o’clock.
