Chocolate Panna Cotta
This Chocolate Panna Cotta is a silky, creamy Italian dessert with rich chocolate flavor that's easy to make and perfect for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Heatproof saucepan
- Spoon or spatula
- Measuring cups and spoons
- Individual serving cups or molds
Ingredients
- 7 sheets gelatin softened
- 60 ml whole milk
- 480 ml heavy cream
- 1 tsp vanilla extract
- 50 g granulated sugar
- 10 g cocoa powder
- grated chocolate for garnish
Instructions
- Soak the gelatin sheets in cold water for about 5-10 minutes until they soften.
- In a medium saucepan over low heat, combine the heavy cream, whole milk, granulated sugar, cocoa powder, and vanilla extract. Whisk gently until sugar and cocoa are fully dissolved and mixture is warmed through, but do not boil.
- Remove the cream mixture from heat. Squeeze out excess water from gelatin sheets and add to the warm cream mixture. Stir until gelatin is completely dissolved.
- Pour the mixture carefully into individual serving cups or molds. Allow to cool to room temperature.
- Refrigerate the panna cotta for at least 4 hours or until set.
- Once set, garnish with grated chocolate before serving. Optionally add fresh berries or chocolate sauce.
Notes
- Ensure gelatin sheets are fully softened to avoid grainy texture.
- Do not let the cream mixture boil to preserve flavor and texture.
- Store panna cotta covered in refrigerator for up to 3 days; do not freeze.
- For a richer chocolate flavor, use high-quality cocoa powder.
- Try variations like peppermint extract, cinnamon, or serving with fruit coulis for seasonal twists.