Chocolate Panna Cotta
Transport yourself to Italy with this decadent chocolate panna cotta, a classic dessert with a luscious, creamy texture that melts in your mouth. Next to tiramisu, it’s one of the most popular Italian desserts.
Made with rich heavy cream, a hint of vanilla, and cocoa powder, this recipe is both simple and sophisticated. Chef Giorgos Tsoulis adds his signature touch, creating a dessert that’s perfect for any occasion.
Softened gelatin gives the panna cotta its signature velvety structure, while grated chocolate on top adds a delightful finishing touch. Serve it chilled for an irresistible treat that will wow family and friends.
Chocolate Panna Cotta
Ingredients
For the Panna Cotta:
- 7 g gelatin sheets
- 60 ml whole milk
- 480 ml heavy cream
- 1 tsp vanilla extract
- 50 g granulated sugar
- 10 g cocoa powder
For Serving:
- grated chocolate
Instructions
- Fill a bowl with cold water and ice. Add the gelatin sheets and let them soften for 1-2 minutes.
- In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, sugar, and cocoa powder. Stir with a whisk until the sugar dissolves and the mixture is heated. Remove from heat and set aside.
- Be careful not to heat the milk too much, as it could damage the gelatin.
- Drain the softened gelatin and add it to the warm mixture. Whisk until the gelatin is completely dissolved.
- Pour the mixture into serving glasses and refrigerate for 4 hours, or until the panna cotta is set.
- Top the chocolate panna cotta with grated chocolate before serving.
Notes
Related: Panna Cotta with Raspberries
Related: Chocolate Panna Cotta with Raspberry Coulis
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Peanut Butter & Blueberry Panna Cotta (No Sugar)
Related: Panna Cotta with New Season Berry Compote
