This dark chocolate panna cotta recipe is a delicious, creamy, pudding like dessert with a deep chocolate flavor brought by the addition of bittersweet chocolate, topped with whipped cream it’s a match made in heaven!
Panna cotta is a very easy dessert to make, it doesn’t need a lot of prep, just some time and patience until it is well set and you can finally enjoy it. It takes at least 2 hours for the panna cotta to set and specially as this chocolate panna cotta is made of bittersweet chocolate, it is best made a day ahead so all the flavors can melt together and the chocolate has lost its somewhat rough edge.
You can make your panna cotta only with cream if you want but it’s much too rich for me, this is why I make it with half milk/half cream.
I find that the 50/50 ratio milk/heavy cream is ideal for the texture of panna cotta. You may balance it the way you like best, add a little more milk, a little less heavy cream but I do not recommend skipping the addition of heavy cream, I tried once to make a Panna Cotta only with milk and it was terribly bland and had no texture at all.
Tip: To pour equal quantities in all the glasses, I count the seconds while I pour, this was a one, two, three pouring, count at your own rhythm, best tip I was ever given!
- Since this panna cotta is made with dark chocolate and not cocoa powder, it is better to take it out of the fridge about 30 minutes before serving or it will be very firm.
The ingredients given for this recipe make for 6 glasses containing about 1/2 cup of panna cotta.
Please browse my “Sweet” category for more sweet treats.
- 6 servings
- 1 h 00 (without chilling time)
1 1/2 cup (360 ml) milk, separated
1 (1/4 oz.) package unflavored gelatin powder
1/3 cup (80 g) sugar
a pinch of salt
1 tbsp. pure vanilla extract
1 1/2 cups (360 ml) heavy cream
200 g. semisweet chocolate, chopped
1/2 cup (120 ml) heavy cream, chilled
1/2 tsp vanilla extract
1 1/2 tbsp. sugar or to taste
1 tsp cocoa powder
Make the panna cotta:
Into a small saucepan, add ½ cup milk, sprinkle the gelatin, stir and set aside for 10 minutes
Sprinkle the sugar and salt into the milk and on low heat, stir just until the gelatin is all dissolved, you want your milk to be barely warm, set aside
Into a small saucepan, bring to boil the rest of the milk, pour onto the chocolate, stir until it is all melted
Into a beaker, add the heavy cream, vanilla extract, milk and gelatin mixture together with the milk and chocolate mixture, stir well to incorporate all the ingredients
Place 6 glasses or cups on a baking tray (for easy transfer to the fridge), pour the panna cotta mixture up to about 1 inch to the brim of glasses, depending on the size of your glasses, and chill for a minimum of 2 hours, best overnight
Make the whipped cream:
Into the bowl of your stand mixer fitted with the whip attachment, or with an electric mixer, add the chilled heavy cream and start to whip on medium/low speed, increase the speed up to high as the cream thickens, add the vanilla extract, sprinkle the sugar as you whip, whip until stiff peak
Pour the whipped cream into a piping bag fitted with a star tip and chill
Once the panna cotta is all set, pipe the cream in your favorite way or simply top your panna cotta with a dollop of whipped cream
Put a tsp of cocoa powder into a small mesh strainer and sprinkle some cocoa on top of the whipped cream
Store in your fridge up to 3 days, take out of the fridge about 30 minutes before serving