Chocolate Panna Cotta Recipe

I’m a big fan of anything sweet. I’m probably going to try anything sweet. But I’ve always had this little internal debate: Do I go for something rich and decadent, like chocolate panna cotta, or do I choose something light and refreshing, like a fruit tart? It’s a real challenge! It’s like choosing between your two favorite children…if they were desserts. You just can’t!

That’s why I was so excited when I finally perfected this Chocolate Panna Cotta recipe. It tastes incredible and finally lets me have the best of both worlds. It’s got that deep, satisfying chocolate flavor, but it’s also incredibly light and silky smooth. I’m not kidding when I say this might be my new go-to dessert. And I think you’re going to enjoy this, too.

How do you make Gordon Ramsay panna cotta?

Gordon Ramsay’s panna cotta includes cream, sugar, and gelatin, similar to traditional recipes.

Why I Love This Chocolate Panna Cotta Recipe

For me, dessert is all about that feeling of indulgence. It’s that little moment of escape, that little treat you give yourself. But sometimes, a super heavy dessert can leave you feeling heavy. And sometimes, a super light dessert just doesn’t quite hit the spot. This Chocolate Panna Cotta is different.

It’s the perfect balance. Rich, but not too rich. Sweet, but not overly so. It’s got that fantastic chocolate flavor that I crave, but it’s also got this unbelievably smooth, creamy texture that melts in your mouth. It’s so good. And the best part? It’s surprisingly easy to make. You don’t need to be a pastry chef to pull this one off.

Is crème brûlée the same as panna cotta?

No, crème brûlée is a custard topped with caramelized sugar, while panna cotta is a gelatin-based dessert.

Key Ingredients for Chocolate Panna Cotta

Let’s discuss what you’ll need to make this magic happen. The beauty of panna cotta is that it requires very few ingredients, but each one plays an important role.

• Heavy Cream is the foundation of the panna cotta. It provides that rich, creamy texture. I go for the full-fat stuff here—it gives you that luxurious mouthfeel. You can use a lower-fat cream, but the texture won’t be as decadent.
• Whole Milk: We use milk to balance out the richness of the heavy cream. I like to use whole milk for the best flavor and texture, but you can use 2% if that’s what you have.
• Granulated Sugar: This adds the sweetness, of course. You can adjust the amount slightly to your preference, but I find that the amount in the recipe is just right.
• Unsweetened Cocoa Powder: This is where the chocolate magic happens! For the best flavor, I prefer to use good-quality cocoa powder. You can use Dutch-process or natural cocoa powder—both work well.
• Gelatin Powder: This is the key ingredient that sets the panna cotta. It gives it that signature jiggle. Make sure you use unflavored gelatin.
• Vanilla Extract: A touch of vanilla extract enhances the chocolate flavor and adds some depth. I like to use pure vanilla extract, but imitation will work in a pinch.
• Pinch of Salt: Just a tiny pinch of salt balances the sweetness and brings out all the other flavors. Please don’t skip it!

How to Make This Chocolate Panna Cotta

Let’s get to the good part – making the panna cotta! Here’s a step-by-step guide with some tips to help you along the way:

1. Bloom the Gelatin: First, in a small bowl, sprinkle the gelatin powder over ¼ cup of cold water. Let it sit for about 5-10 minutes to “bloom.” This means the gelatin absorbs the water and becomes soft and spongy. This step is crucial for a smooth panna cotta.
2. Heat the Cream and Milk. Meanwhile, combine the heavy cream, whole milk, sugar, and cocoa powder in a medium saucepan. Whisk everything together until the cocoa powder is fully incorporated, and there are no lumps.
3. Warm the Mixture: Place the saucepan over medium heat. Cook, stirring frequently, until the mixture is hot and steaming but not boiling. You want to dissolve the sugar and cocoa powder completely.
4. Add the Gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture. Stir constantly until the gelatin is completely dissolved. This usually takes about a minute or two.
5. Stir in Vanilla and Salt: Add the vanilla extract and the pinch of salt. Stir well to combine.
6. Strain the mixture (Optional, but Recommended): For an extra-smooth panna cotta, pour the mixture through a fine-mesh sieve into a clean bowl or measuring cup. This will remove any undissolved bits of gelatin or cocoa powder.
7. Pour into Serving Dishes: Carefully pour the panna cotta mixture into individual ramekins or serving glasses.
8. Chill: Cover the ramekins with plastic wrap, ensuring the plastic wrap touches the surface of the panna cotta (this prevents skin from forming). Refrigerate for at least 4 hours, preferably overnight, until the panna cotta is fully set.

Chef’s Tips & Variations for Chocolate Panna Cotta

Now that you’ve mastered the basic chocolate panna cotta recipe, let’s discuss ways to enhance it or adapt it to your preferences.

• Espresso Boost: For a mocha flavor, add 1-2 teaspoons of instant espresso powder to the cream mixture along with the cocoa powder. This adds an incredible depth and complexity.
• Spice It Up: A pinch of cinnamon, a dash of chili powder, or even a bit of cardamom can add a warm, intriguing note to the chocolate. Experiment with different spices to find your favorite combination.
• Berry Beautiful: Top the chilled panna cotta with fresh berries – raspberries, strawberries, blueberries, or a mix – for a beautiful and refreshing contrast. A drizzle of berry coulis (a simple berry sauce) would also be fantastic.
• Chocolate Shavings: For an extra touch of elegance (and chocolate!), use a vegetable peeler to create chocolate shavings from a bar of good-quality dark chocolate. Sprinkle these over the panna cotta just before serving.
• Dairy-Free Option: For a dairy-free version, you can substitute the heavy cream and whole milk with full-fat coconut milk. The texture will be slightly different, but still delicious. You may need to adjust the amount of gelatin slightly—start with the same amount and see how it sets.
• Sugar Substitute: You can use your preferred sugar substitute; I like Monk fruit.

For an extra indulgent experience, pair your panna cotta with a cozy drink like our Spiced Hot Chocolate.

Storing, Reheating & Freezing

One of the great things about panna cotta is that it’s perfect for making ahead of time.

• Storing: Leftover panna cotta can be stored in the refrigerator, tightly covered with plastic wrap, for up to 3 days. Make sure the plastic wrap touches the panna cotta’s surface to prevent skin from forming.
• Reheating: Panna cotta is best served cold, so there’s no need to reheat it. Reheating it will cause it to melt!
• Freezing: While you can freeze panna cotta, I don’t recommend it. The texture changes significantly after freezing and thawing – it can become grainy and watery. It’s best to enjoy it fresh.

Frequently Asked Questions about Chocolate Panna Cotta

Here are some common questions I get about making panna cotta:

• Q: My panna cotta didn’t set! What happened?
  • A: There are a few possible reasons. You might not have used enough gelatin, or the gelatin might not have been appropriately bloomed. It’s also possible that the cream mixture was boiled, affecting the gelatin’s setting ability. Follow the instructions carefully, and don’t let the mixture boil.
• Q: Can I use agar-agar instead of gelatin?
  • A: You can use agar-agar, a vegetarian alternative to gelatin. However, you’ll need to use a different amount, and the process is slightly different. Agar-agar needs to be boiled to activate its setting properties. I recommend looking up a specific recipe for agar-agar panna cotta if you want to go that route.
• Q: My panna cotta has a skin on top. How do I prevent that?
  • A: While the panna cotta is chilling, make sure the plastic wrap touches the entire surface to prevent skin from forming.

What to Serve with This Chocolate Panna Cotta

While this Chocolate Panna Cotta is absolutely delicious on its own, here are some ideas for what to serve with it:

• Fresh Fruit: As mentioned earlier, fresh berries are a classic pairing. Sliced peaches, mangoes, or even a dollop of whipped cream would also be lovely.
• Cookies: A crisp biscotti, a delicate shortbread cookie, or even a crunchy amaretti cookie would provide a nice textural contrast to the smooth panna cotta.
• Coffee or Tea: A cup of strong coffee or fragrant tea beautifully complements the richness of the chocolate.
• Dessert Wine: If you’re feeling fancy, a glass of dessert wine, such as a Moscato d’Asti or a late-harvest Riesling, would be a perfect pairing.

Conclusion

So there you have it – my go-to recipe for Chocolate Panna Cotta. A dessert that’s both elegant and easy, impressive and approachable. It’s the perfect ending to a special meal or a delightful treat to enjoy any day of the week. It’s so good that you might make it twice a week. Trust me, you’re going to love this. Give it a try, and let me know what you think! I’m confident you’ll be just as obsessed with this silky smooth, chocolatey delight as I am.