A creamy and rich chocolate Panna cotta with peppermint and crushed candy canes! This recipe is easy to follow and makes the best chocolate Panna cotta!
If you’re not familiar with Panna cotta it’s technically a basic pudding recipe but holds its shape, unlike pudding. It’s made with dairy and gelatin so it’s extra creamy and sets quickly. It’s a little “fancier” than a traditional pudding and perfect for holidays!
Panna cotta can also be molded in a ramekin and then served on a plate or in individual small cups. It’s usually topped with a glaze, fresh berries, or in this case crushed candy canes.
Panna cotta originated in Italy and means “cooked cream” in Italian. It’s considered a decadent dessert without the fuss! It’s very simple to make too. If you’re a fan, make sure you try our Pumpkin Spice Panna Cotta and our Eggnog Panna Cotta recipe!
Ingredients for Peppermint Chocolate Panna Cotta
Table of Contents
How do you make Panna cotta?
Prepare the ingredients.
Pour milk and heavy cream into a saucepan.
Sprinkle with gelatin and then set aside for ten minutes.
Cook on medium heat for about 7 minutes until it reaches 135 dgerees. I brought mine to a boil for a minute too, constantly wishking so it doesn’t burn.
Remove from heat and then add in chocolate, 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 and then garnish with crushed candy canes.
Tips for Making Panna Cotta
- You can make panna cotta up to two days in advance of serving – just keep them covered in the fridge
- Use plain, unflavored gelatin
- Let the Panna cotta set for at least 2 hours before serving.
- Constantly stir while cooking so the milk doesn’t burn on the bottom.
How long will Panna cotta last in the fridge?
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.
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Peppermint Chocolate Panna Cotta
- 1 cup whole milk
- 3 cups heaving whipping cream
- 6 ounces bittersweet chocolate , chopped
- 1/4 tsp salt
- 1/2 tsp peppermint extract
- 3 tsp unflavored gelatin
- 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