This Chocolate Panna Cotta Recipe is the best chocolate dessert which is easy and delicious. Learn how to make chocolate pannacotta which is eggless and is made with just a few ingredients
Chocolate Panna Cotta is a creamy and wobbly dessert made with cream and chocolate combined with gelatin for its firm texture. If your looking out for a dessert recipe that is easy to make and loaded with chocolate, this is it !!
We love chocolate desserts and this chocolate panna cotta hits high up there. Another super delicious dessert is the Chocolate Mousse Cake
About this Chocolate Panna Cotta Recipe
Its an egg free recipe made with few ingredients and takes just about 5 minutes to cook
Has a creamy and glossy texture, with a rich dark chocolate taste and a thick custard like consistency
Has a wobbly jelly look due to the gelatin added to this recipe
Looking for a chocolate dessert recipe for a chocolate lover?? You just found the right recipe
Ingredients to make Chocolate Pannacotta Dessert
Milk
It’s best to use full-fat milk for cooked dessert recipes like chocolate pannacotta
Heavy Cream
Again !! Full fat heavy cream works best. Cream adds the creaminess to this dessert and a must in this recipe. Additional cream is required to make the chocolate sauce for pouring on top of the pannacotta
Sugar
The sweetness in this panna cotta is from sugar and chocolate. Thus, add just a little granulated sugar as chocolate is sweet too
Gelatin & Water
Gelatin is what makes this chocolate dessert firm and gives it its wobbly texture. It is a must to let the gelatin bloom in water before adding it to the other ingredients. Tip – Gelatin blooms better when soaked in ice cold water
Vanilla essence
Always a good idea to add a little vanilla essence to desserts. You may even skip this ingredient (optional)
Dark Chocolate
Personally, I recommend using compound chocolate to make panna cotta as compared to pure chocolate. It adds to a firmer texture and does not melt easily when kept at room temperature. If using pure chocolate, add extra gelatin to make sure the panna cotta holds shape. Additional compound chocolate is required to make the chocolate sauce for the pannacotta topping
Feel free to use either milk compound chocolate or dark compound chocolate as per choice
Oil for greasing
Looking for the panna cotta to pop out easily for the mould ?? If yes, you must lightly grease the sides of the glass or mould with oil before pouring the chocolate mixture in it
How to make panna cotta?
Bloom the gelatin in cold water and set a side
In a sauce pan, combine milk, heavy cream, vanilla essence and sugar. Add the bloomed gelatin to the pan and mix well
Cook this mixture and bring to a boil. Switch off the gas and add the roughly chopped chocolate. Mix well until all the chocolate has melted
Strain this mixture and pour in greased cups. Let it set in the refrigerator for 4 to 5 hours
To demould the pannacotta, place the mould or panna cotta cups in a bowl of hot water. This will loosen the sides of the pannacotta. Tilt it onto a plate to demould.
Prepare a chocolate sauce by heating heavy cream and adding chocolate to it. Mix well to make a smooth glossy chocolate sauce. Pour onto the panna cotta for some extra chocolaty flavors
Tips to make the best panna cotta
- Always grease the cups with unflavored oil using a brush. This will ensure the panna cotta pops out easily once set
- Cook the mixture well. Bring it to a slight boil. If the mixture is not cooked, the gelatin won’t melt and dissolve. This will eventually not set the panna cotta. Thus, follow this step carefully
- Once the mixture is ready, strain it before you pour it in the moulds. Experience a smooth pannacotta dessert once set, and not the one loaded with lumps in it
- Panna cotta melts when kept at room temperature for a long time. Make sure its always refrigerated and served chilled
Printable Recipe
Ingredients
For the chocolate pannacotta:
- 90 ml milk, full-fat (¼ cup + 2 tbsps)
- 150 ml heavy cream (½ cup + 2 tbsps)
- ½ teaspoon vanilla essence
- 2 tablespoons granulated sugar (24 grams)
- 2 teaspoons gelatin (7 grams)
- 2 tablespoons water, ice cold (30 ml)
- 90 grams dark compound chocolate, roughly chopped (½ cup)
- oil for greasing
For the chocolate sauce:
- 120 ml heavy cream (½ cup)
- 90 grams dark compound chocolate, roughly chopped (½ cup)
Instructions
- Grease 2 cups with unflavored oil using a brush. Set aside
- In a small bowl, combine the gelatin and cold water together. Set aside for 10 minutes to bloom
- Next, in a saucepan on medium heat, combine the milk, heavy cream, vanilla essence and sugar. Mix well. Add the bloomed gelatin and continue cooking until all the gelatin has melted
- Bring this mixture to a boil. Switch off the gas and add the chopped dark chocolate to it. Mix well making sure all the chocolate melts. Incase, the chocolate has not melted well, switch on the gas for 2 to 3 mins on medium heat
- Strain this pannacotta mixture and pour in cups. Refrigerate for 4 to 5 hours
- Once firm and ready, its time to demold. Place the cups in a bowl filled with hot water. This will loosen the edges of the pannacotta. You may even run a knife through the edges of the mold. Tilt this pannacotta over a plate to demold
For the chocolate sauce:
- Heat the heavy cream in a microwave or a sauce pan on medium heat. Once heated, add the chopped chocolate to it and mix well. The chocolate should melt in the heat of the cream. Let this sit at room temperature for 10 minutes. Then, pour it over the chocolate pannacotta and serve with fresh fruits (optional)
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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