Chocolate Panna Cotta
Chocolate panna cotta, a velvety Italian dessert, it strikes the perfect balance between a rich indulgence and a elegant simplicity. Its smooth, creamy texture and deep chocolate flavor make it the perfect treat for special occasions or any day you crave a touch of decadence especially when you top it with strawberry sauce.
The other day when I was thinking about what I was going to do for a Valentine’s Day post before it was too late and actually by blog standards, I am late! Previously I have shared Valentine’s day cookies, a Puff Pastry Heart Cake and even some tasty Tarts. Although this time I decided a simple Chocolate Panna Cotta Recipe would be just the thing.
Recipe Ingredients
- Powdered gelatine
- Water – or milk
- Cream – heavy/whole or whipping cream
- Sugar – granulated sugar
- Vanilla – vanilla extract
- Chocolate – good quality dark chocolate melted, I use a chocolate with 52% cocoa
Strawberry Topping
- Strawberries – fresh strawberries or frozen
- Sugar – granulates sugar
- Water
What is Panna Cotta?
Panna cotta is a sort of Italian pudding, made by combining cream and sugar, heating them with gelatine and then letting it cool. You then have the creamy delicious dessert. This dessert can also be made the day before, just cover the individual glasses or cups with plastic wrap and refrigerate until ready to serve!
How make Panna Cotta
In a small pot add the cold water or milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat until the gelatine has dissolved, remove from heat.
Melt chocolate either in the microwave or bain-marie. In a large pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
Add the gelatine and vanilla and combine, then add the melted chocolate and combine well. Pour into 2-4 glasses (depending on size) and refrigerate until firm. Top with the strawberry topping before serving.
How to make a strawberry topping
In a small pot add chopped strawberries sugar and water, bring to a boil over medium low heat (stirring occasionally) until thickened. Let cool before using as a topping or refrigerate until using.
What Is Bain-Marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
Different toppings for Panna Cotta
If strawberries aren’t your thing, then a simple Blue Berry Topping or how about trying a simple Caramel Sauce or even a Mixed Berry Topping.
But just one taste and OMG it has got to be the creamiest, lightest dessert I have ever tasted. I also made a Panna Cotta Pie that is out of this world or why not try a simple Vanilla Panna Cotta. Try it and see.
How to Store Panna Cotta
Panna cotta can be kept in the refrigerator for 3-4 days at most, it should be covered with foil, or in an airtight container.
Chocolate Panna Cotta is such an easy dessert to make and when it is topped with a fresh strawberry topping it is the perfect special occasion treat. Enjoy!
Chocolate Panna Cotta
Ingredients
CHOCOLATE PANNA COTTA
- 1 tablespoon powdered gelatine
- 2 tablespoons water or milk
- 2 cups cream heavy/whole or whipping
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla
- 2½ ounces dark chocolate melted
STRAWBERRY TOPPING
- 1½ cups strawberries (chopped)
- 3 tablespoons sugar
- 1 tablespoon water
Instructions
PANNA COTTA
- In a small pot add the cold water or milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat until the gelatine has dissolved (1-2 minutes), then remove from heat.
- Melt chocolate either in the microwave or over a pot of boiling water.
- In a large pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
- Add the gelatine and vanilla and combine, then add the melted chocolate and combine well. Pour into 2-4 glasses (depending on size) and refrigerate for at least 8 hours or over night. Top with strawberry topping before serving. Enjoy!
STRAWBERRY TOPPING
- In a small pot add chopped strawberries sugar and water, bring to a boil over medium low heat (stirring occasionally) until thickened. Let cool before using as a topping or refrigerate until using.
Notes
Nutrition
Republished from February 3, 2018.
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Are you sure about 1 Tablespoon of powdered gelatin? Was so dense and no one ate it. Should it be teaspoon?
Hi Maggie, no it’s correct, panna cotta is dense!
This was delicious. Made as recipe directed. It was so easy and everyone loved it. Do you happen to know if it could be adapted to a Butterscotch Panna Cotta and if so, how? Thanks for your great recipe. I also adapted your recipe with instead of chocolate and vanilla I substituted lemon juice(from 2 lemons) and the zest. It was great as well.
Hi LouE, thanks so much, so glad you enjoyed it. I am not too sure about the butterscotch, I have seen Italians make a vanilla then do a caramel sauce. I will ask around and see what I can find out. Take care!
Hi Rosemary, Thanks for sharing all the yummy recipes.
Hi Florence, thanks so much, so glad you like the recipes. Take care!
Would it possible to use a good quality chocolate milk to make the panna cotta
Hi Kevin, do you mean milk chocolate? If so yes milk chocolate would work, but not chocolate milk. 🙂
Another fabulous recipe. Thank you – made this weekend and all enjoyed. Love the addition of chocolate.
Hi Doreen, thanks so much, so glad everyone enjoyed it. Have a great week.
hi, this looks so good, I want to try making this but i have agar agar. can i use agar agar powder instead of gelatine ?
Hi Jyothi, yes apparently you can, it’s a one for one substitution, let me know how it goes.
This was my first time making Panna Cotta and it was an absolute fail. It didn’t set and just was a mess of gooeyness. I do not think it was this recipe but just because I have no experience making Panna Cotta. Do you guys have any suggestions of any easy recipes for Panna Cotta?
Hi Saree, sorry it didn’t work out, but that is the basic recipe for Panna Cotta, maybe this plain vanilla would be easier for you. Let me know. https://anitalianinmykitchen.com/panna-cotta/
I noticed that there’s half the amount of gelatine in the chocolate panna cotta than in the vanilla version, although I suppose the dark chocolate will stiffen up the mixture too as it sets. (I’ve never made chocolate pan cotta, only vanilla, coffee or lemon ones) I prefer to use leaf gelatine rather than powdered, dealing with very small amounts of the powdered one is difficult sometimes. I don’t heat it in a pan either as all gelatine refuses to set if you overheat it or add it into liquids that are very hot. If I do use powdered gelatine I put it into a small glass bowl with milk/water then place it over a pan of hot water and allow it to dissolve slowly and the mixture becomes clear rather than cloudy.
Hi Rosemary,
Like Dawn, I noticed that this chocolate panna cotta recipe calls for only half the amount of gelatin as your vanilla panna cotta recipe, while both call for the same amount of cream. Could this be the reason Saree’s failed to set? I’d like to know before I try this, as I’d hate to waste all that cream!
Thanks, I love your website!
Hi Andrea, thanks for that and sorry to Dawn, but you could be right, I updated the post to show 1 tablespoon of gelatine and 2 tablespoons of either water or milk. Let me know how it goes. Take care!
Your Beautiful Panna Cotta is perfect for My Italian dinner zIm hostingWill Top With Berry’s soaked in a red wine Dolcetto,Noir ,What do you think about Panna Cotta being served in Orane cups,Hallowed out 🍊Oranges,Or just a glass cup,Looking For Wow Presentation,Love Being Italian 👌
Hi Eunice, wow that sounds amazing, and I love the idea of orange cups, I have also seen it made in individual cups or molds then removed from the cup and served on a plate drizzled with the sauce. (if you do that, rinse the cup with water but do not dry it and add the panna cotta (that helps release the panna cotta from the cup after it has set, after the time has passed, then pass the blade of a small knife along the edges of the cup or mold, turn the cup upside down on serving plate and lightly tap on the bottom to help release it.) Hope that helps. Let me know how it goes. Or even in a nice glass looks good too. And I agree you should love being Italian 🙂
This looks delicious! I cannot wait to make it.
Hi Elizabeth, thanks I hope you enjoy it. Let me know. Have a great Sunday.