A rich, creamy and delicious Chocolate Panna Cotta topped with a fresh Strawberry sauce. It’s the perfect easy anytime Dessert.
Panna Cotta Recipe
Panna Cotta RecipeThe 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!
I decided a simple Chocolate Panna Cotta Recipe would be just the thing.
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.
How make Panna Cotta
- In a small pot add cold water and sprinkle in the powdered gelatine.
- Heat just until dissolved.
- Heat the cream and sugar just until you arrive at the boiling point.
- Immediately remove the pot from the heat, add the gelatine and melted chocolate
- Pour into 2-4 glasses, depending on size and refrigerate for at least 8 hours or overnight.
I decided I wanted to go with the old standby ingredients, Strawberries and Chocolate.
When I first came to Italy I heard a lot about Panna Cotta but I really didn’t know what it was.
So what is it exactly? Exactly what the translation means and that is cooked cream. At first I have to admit I really didn’t like the sounds of it.
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 with a Fresh Strawberry Topping
Ingredients
CHOCOLATE PANNA COTTA
- 1/2 tablespoon powdered gelatine
- 1 tablespoon water
- 2 cups cream heavy/whole or whipping
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 2 1/2 ounces dark chocolate melted
STRAWBERRY TOPPING
- 1 1/2 cups strawberries (chopped)
- 3 tablespoons sugar
- 1 tablespoon water
Instructions
PANNA COTTA
- In a small pot add cold water 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.
Nutrition
Republished from February 3, 2018.
jyothi says
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 ?
Rosemary says
Hi Jyothi, yes apparently you can, it’s a one for one substitution, let me know how it goes.
Saree says
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?
Rosemary says
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/
Dawn Weston says
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.
Eunice says
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 👌
Rosemary says
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 🙂
Elizabeth@pineconesandacorns says
This looks delicious! I cannot wait to make it.
Rosemary says
Hi Elizabeth, thanks I hope you enjoy it. Let me know. Have a great Sunday.