This Chocolate Panna Cotta is simple to make, naturally gluten free, and delightfully smooth.
I’m part Italian—about one-eighth—and I enjoy creating dishes that reflect that heritage even though my dad didn’t cook much when I was growing up. This chocolate panna cotta is an easy, elegant dessert with a silky texture and a gentle chocolate flavor that isn’t overly sweet, thanks to the use of dark chocolate. My son loved that it jiggles when you move it. In my photos you’ll notice a slightly darker, fudgy layer formed at the bottom of the mold; that happened because my strainer wasn’t quite fine enough for the chocolate solids, but it added a pleasant texture, so I didn’t mind.
Panna cotta is a smart choice after a heavy meal: it feels light on the palate while still being creamy and satisfying. The dark chocolate keeps the sweetness restrained and gives the dessert a rich, rounded flavor. I chose individual servings because they’re charming and let you enjoy a personal portion of chocolatey goodness.
These are perfect to make ahead: chill them until set, then unmold and finish with a dusting of cocoa powder and fresh raspberries for color and a bright contrast to the chocolate.
Chocolate Panna Cotta
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Ingredients
- 1 ¼ cups (296 ml) heavy cream
- ½ cup (118 ml) 2% milk
- ½ cup (100 g) granulated sugar
- 4 oz (113 g) high quality dark chocolate baking bar, broken into squares or roughly chopped
- ½ tsp vanilla extract
- 0.25 oz (7 g) Knox unflavored gelatin, (1 packet)
- ¼ cup (59 ml) cold water
Instructions
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Sprinkle the gelatin over the ¼ cup (59 ml) cold water and let it bloom for about 10 minutes.
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Combine the heavy cream, 2% milk, and granulated sugar in a saucepan. Heat over medium-low, stirring constantly, until the mixture reaches a gentle boil. Remove from heat and stir in the chopped dark chocolate and vanilla until the chocolate is fully melted and the mixture is smooth.
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Add the bloomed gelatin to the warm chocolate mixture and whisk until the gelatin is completely dissolved.
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Strain the mixture through a fine mesh strainer into individual molds or ramekins to remove any solids. Cover the surface of each panna cotta with plastic wrap so a skin doesn’t form while chilling.
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Refrigerate immediately for at least 4 hours or overnight. To unmold, dip the bottoms briefly in warm water, then invert onto a plate. Finish with a dusting of cocoa powder and fresh raspberries for a pop of color.
Notes
Use a good-quality dark chocolate (60–70% cocoa) for the best flavor. If you prefer a sweeter dessert, choose a milder chocolate or add a touch more sugar. If your mixture has small chocolate solids after melting, a very fine strainer will help achieve a completely silky texture.
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