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This smooth and decadent chocolate panna cotta is one of those desserts that feels fancy but is so easy to make! It’s rich, creamy, and perfect for impressing guests at dinner parties or enjoying a cozy night. Add a splash of peppermint extract for a festive holiday twist – it’s like chocolate heaven in a cup. Trust me, this one’s a keeper!
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Pin ItWhat Is Panna Cotta?
Panna cotta, meaning “cooked cream” in Italian, is a classic dessert known for its silky-smooth texture. This chocolate panna cotta takes the traditional recipe up a notch by adding rich chocolate, making it an irresistible treat for chocolate lovers.
If you’re a fan, try my Pumpkin Spice Panna Cotta and my Eggnog Panna Cotta recipe!
Why You’ll Love This Chocolate Panna Cotta
Customizable: Serve with berries, whipped cream, or chocolate shavings for an elegant presentation.
Easy to Make: Simple steps with a luxurious result.
Make-Ahead Dessert: Perfect for entertaining; make it ahead and chill.
Rich and Creamy: Combines the best of chocolate and cream.
Ingredients for Chocolate Panna Cotta
Heavy Cream: The base of the panna cotta, heavy cream provides the luxurious, velvety texture.
Whole Milk: Lightens the dessert slightly while maintaining creaminess.
Dark Chocolate: Use high-quality dark chocolate with at least 60% cocoa for a deep, rich chocolate flavor.
Granulated Sugar: Sweetens the panna cotta perfectly without overpowering the chocolate.
Unflavored Gelatin: Essential for setting the panna cotta, giving it its signature texture.
Peppermint OR Vanilla Extract: Adds a hint of warmth and balances the chocolate flavor.
Pinch of Salt: Enhances the richness of the chocolate and balances sweetness.
Optional Toppings: Whipped cream, shaved chocolate, berries, or a drizzle of chocolate sauce.
Step-by-Step Instructions
Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom and soften.
Heat the Cream and Milk: Combine the heavy cream, milk, sugar, and a pinch of salt in a medium saucepan. Heat over medium-low, stirring gently until the sugar dissolves. Do not let it boil.
Add the Chocolate: Remove the saucepan from heat and add the finely chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Incorporate the Gelatin: Add the bloomed gelatin to the warm mixture and stir until fully dissolved. Then, mix in the vanilla extract.
Strain and Pour: Strain the chocolate mixture through a fine-mesh sieve to remove any lumps and ensure a silky texture. Pour the mixture evenly into ramekins or serving glasses.
Chill to Set: Refrigerate for at least 4 hours or overnight until the panna cotta is firm and set.
Garnish and Serve: Before serving, top with whipped cream, chocolate shavings, or fresh berries for a beautiful presentation.
Tips for Success
- Quality Chocolate: Use high-quality chocolate for the best flavor.
- Avoid Boiling: Never let the cream mixture boil—this can affect the texture.
- Straining: Don’t skip straining the mixture; it ensures a smooth and lump-free dessert.
- Chill Time: Be patient! The panna cotta needs time to set properly.
Storage Tips
- Refrigerate: Store covered in the refrigerator for up to 3 days.
- Do Not Freeze: Panna cotta does not freeze well, as it affects the creamy texture.
Serving Suggestions
- Classic: Garnish with whipped cream and chocolate shavings.
- Fresh and Fruity: Top with raspberries, strawberries, or a drizzle of berry coulis.
- Holiday Style: Add crushed peppermint or cocoa powder for a festive touch.
- Elegant: Serve in clear glasses or layered with vanilla panna cotta for a stunning visual.
Frequently Asked Questions
Refrigerate for at least 2-4 hours, or until completely set. If you like, top with fresh fruit, berries, berry sauce, or lemon curd. It can be covered with plastic wrap and refrigerated for up to 3 days.
Yes! Panna cotta is the perfect make-ahead dessert. You can prepare it up to 2 days in advance. Just keep it covered in the refrigerator until ready to serve.
Use high-quality dark chocolate with at least 60% cocoa. Avoid chocolate chips, as they often contain stabilizers that affect melting.
Strain the mixture through a fine-mesh sieve before pouring it into ramekins. This step removes any lumps or undissolved gelatin.
Yes. Substitute 1 packet (2 1/4 teaspoons) of powdered gelatin with 2 gelatin sheets. Soak the sheets in cold water until softened, then add to the mixture.
More Recipes You’ll Love
Chocolate panna cotta with peppermint looks sophisticated but is deceptively simple to make. Its make-ahead nature allows you to focus on enjoying time with your guests rather than stressing over dessert.
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Chocolate Panna Cotta
Ingredients
- 1 cup whole milk
- 3 cups heaving whipping cream
- 6 ounces bittersweet chocolate , chopped
- 1/4 tsp salt
- 1/2 tsp peppermint extract , or vanilla extract
- 3 tsp unflavored gelatin
Instructions
- Pour milk and heavy cream into a saucepan.
- Sprinkle with gelatin and then set aside for ten minutes.
- Heat on medium heat for about 7 minutes until it reaches 135 degrees. I brought mine to a boil for a minute too.
- Remove from heat and then add chocolatey, salt and extract and stir until chocolate is melted.
- Place 6 ramekins on a baking sheet and pour the cream into them.
- Refrigerate about 4 hours until it’s a custard consistency.
- Then, garnish with crushed candy canes
Notes
- Use Quality Chocolate: Choose dark chocolate with at least 60% cocoa for the best flavor.
- Bloom Gelatin Properly: Sprinkle gelatin over cold water and let it sit for 5 minutes.
- Avoid Boiling: Gently heat the cream mixture – boiling can affect the texture.
- Strain for Smoothness: Use a fine-mesh sieve to remove any lumps.
- Peppermint Twist: Start with 1/4 teaspoon peppermint extract; add more if desired.
- Chill Thoroughly: Let it set for at least 4 hours or overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
