Chocolate Panna Cotta

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I have never had chocolate panna cotta before, but when I saw Tami from Kneader’s Bakery make it a while back on Good Things Utah, I decided to give it a try. Panna cotta is an Italian dessert that means “cooked cream” and is usually made with cream, milk, sugar, and gelatin. It is actually pretty easy to make. I must say that this recipe is very rich. You don’t need a large serving.

I was only able to eat half of the the size I made for the picture. I think about 1/2 cup is the perfect size. It’s so rich you really can’t eat much more than that at a time. This was good, but I must admit, I’d prefer a chocolate mousse over a chocolate panna cotta. I prefer the creamy mousse texture to the gelatin-like panna cotta consistency.

Chocolate Panna Cotta | realmomkitchen.com

Here is what you need to make the
Chocolate Panna Cotta

  • UNFLAVORED GELATIN
  • MILK
  • CREAM
  • SUGAR
  • DARK CHOCOLATE
  • SWEETENED WHIPPED CREAM
  • CHOCOLATE COVERED ALMONDS OR STRAWBERRIES
  • MIKADO STICKS OR PEPPERIDGE FARM PETITE PIROUETTE COOKIES
Chocolate Panna Cotta | realmomkitchen.com

Chocolate Panna Cotta

Real Mom Kitchen

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Ingredients
  

  • 1 Tbs unflavored gelatin
  • 3 Tbs milk
  • 2 cups cream
  • ½ cup granulated sugar
  • ¼ cup grated dark chocolate
  • GARNISH
  • Sweetened Whipped Cream
  • Chocolate covered almond I used a slice of strawberry
  • Mikado Stick I think these are only available through food service so I used a Pepperidge Farm Petite Pirouette
  •  

Instructions
 

  • Sprinkle gelatin in milk and allow to soften for 10 minutes.
  • In a small saucepan heat cream and sugar until sugar is dissolved
  • Add chocolate and stir until it is dissolved.
  • Remove from stove add softened gelatin and stir until incorporated.
  • Pour mixture into serving cups and place in fridge for at least 4 hours.
  • After Panna Cotta has set up, top with sweetened whipped cream. Place almond on top and put in Mikado stick at 1 o’clock.
Tried this recipe?Let us know how it was!
Laura

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11 Comments

  1. Darn … I was hoping you could help me solve my separation problem. 🙂 The chocolate version does look delicious with the added garnishes.

    Reply

  2. LaraQ, I didn't have any separation with the cream,the darkening at the bottom is just from the angle of the pic.

    Reply

  3. I noticed that there seems to be a colour change from the top to the bottom of the panna cotta. Did the cream and gelatin separate somewhat as the cream floated up? I've had the same experience with my panna cotta … just made a vanilla one with fresh raspberries in a single layer at the bottom of a ramekin. It was delicious but the separation was a bit off-putting.

    Reply

  4. I love panna cotta but haven't ever made it with chocolate. Will definitely have to give it a seeing it combines two of my favorite foods.
    To anyone who hasn't made Panna Cotta before, give it a go, it is so easy and its delicious.
    Wanda
    http://www.only-cookware.com

    Reply

  6. So funny…I've been thinking of trying to make Panna Cotta the last week or so and here you are! I'll definitely be trying this recipe soon.

    By the way, I love your site so much I featured it on my book blog yesterday (Books and Cooks) to introduce you to my bookish friends! The response was great and they all loved your site! Here's the link if you'd like to check it out…

    https://southerngal-lisa.blogspot.com/2009/09/for-readers-who-love-to-cookand-eat.html

    Reply