5-Ingredient Chocolate Panna Cotta

Rich in chocolate flavor, this chocolate panna cotta recipe is a perfect choice for those who love chocolate desserts. Garnished with fresh berries and chopped pistachios, they make an elegant dessert for a dinner party or date night.

To make the chocolate panna cotta, you make a mixture of heavy cream, melted dark chocolate, gelatin, sugar, and vanilla, before pouring the mixture into molds and allowing it to set. Finally, the panna cottas are removed from the molds before being garnished with raspberries and pistachios. The contrast of the green pistachios with the red raspberries makes these desserts look beautiful while also adding different flavours and textures.

What is Chocolate Panna Cotta?

Chocolate panna cotta is a chocolate version of classic panna cotta, which originated in Piedmont, Italy. This dessert is a gelatin-based dessert involving heavy cream, sugar, and vanilla. This version includes dark chocolate which gives it a rich chocolate flavor and an extra creamy texture.

Pro Tips

• Soak the gelatin sheets in cold water for at least 10 minutes to soften them.
• Gently melt the dark chocolate over a pot of simmering water to gently melt it.
• Feel free to replace the dark chocolate with semi-sweet chocolate or milk chocolate if you would like a sweeter panna cotta.
• Running a knife around the edges of the molds will ensure they release easily.
• Plan ahead to ensure that the panna cotta are ready for when you plan to serve them. These chocolate panna cotta will need at least 4 hours to set in the fridge.

Frequently Asked Questions

How is Chocolate Panna Cotta Different From Chocolate Pudding?

While chocolate pudding is a creamy mixture, chocolate panna cotta is more set due to the inclusion of gelatin.

How Do You Serve Panna Cotta?

Panna cotta is commonly unmolded onto plates and served with an array of garnishes like fresh berries, berry compote or coulis, chocolate sauce, or whipped cream. This chocolate panna cotta is served with chopped pistachios and fresh raspberries.

Why is My Chocolate Panna Cotta Rubbery?

Your chocolate panna cotta may become rubbery if the ingredient ratios are off or if it has been stored in the fridge for too long. It is best to carefully measure the ingredients and to consume the panna cotta within a couple of days of making it.

How to Store Chocolate Panna Cotta

The chocolate panna cotta can be covered and stored in the fridge for up to 2 to 3 days.

How to Make Chocolate Panna Cotta

Soften the gelatin sheets in a bowl of cold water for at least 10 minutes.

In a saucepan, heat the cream with the sugar over medium heat until it is just starting to boil. Remove it from the heat.

Meanwhile, melt the dark chocolate in the microwave or a double boiler on the stove.

Strain the cream through a fine-mesh sieve. Gradually whisk it into the chocolate.

Return the chocolate mixture to medium-low heat. Drain and gently squeeze the gelatin sheets; stir them into the chocolate mixture until dissolved.

Moisten 5 molds with water. Divide the panna cotta mixture between the molds. Refrigerate them for at least 4 hours until set.

To serve them, loosen them by running a knife around the edges of the molds and invert them on plates. Then, garnish them with pistachios and raspberries.

Serve immediately!