Easy Chocolate Panna Cotta
This is a super easy and simple recipe for a creamy and rich homemade chocolate panna cotta. This naturally gluten-free dessert is chocolaty and delicious! It pairs well with many toppings and is perfect for any occasion.
Jump to Recipe
About this easy panna cotta
This homemade panna cotta is a dessert to always have on hand; you only need to keep in mind the resting time. It’s super easy to make and everyone loves it. It pairs well with many toppings and has many serving options. For more panna cotta ideas, you can’t miss this lemon panna cotta or vanilla panna cotta.
Panna cotta is a naturally gluten-free dessert and is very easy to make. It takes a few ingredients and is delicious. You can make the custards in advance and finish them up at the moment of serving. If you love chocolate dessert you can’t miss this one!
Ingredients
The main ingredients of this recipe are:
- Cream: heavy cream. It is the main ingredient of this recipe.
- Chocolate: dark or semi-sweet chocolate.
- Unflavored gelatin: the amount of gelatin makes it more or less consistent.
- Sugar: white granulated sugar.
- Vanilla extract: add flavor.
How to make this simple chocolate panna cotta
In a deep saucepan, heat the cream with the milk, sugar, and vanilla over medium heat. Stir until sugar dissolves. Bring just to a boil and reduce to a minimum. Leave for 5 minutes, remove the pan from the heat, and let the temperature drop.
Melted the chocolate in the microwave or a double boiler.
In a very small bowl, sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved.
Stir in the saucepan the gelatin and the chocolate.
Strain the mixture and divide it into cups, jars, or individual ramekins (1/2 cup ramekins).
Let it rest in the fridge for at least 4 hours, and overnight is ideal for a perfect consistency.
Serve the dessert. If using ramekins, to unmold, dip one at a time into a tiny bowl with warm water for a few seconds, and run a knife around the edge of each ramekin. Invert the plate and serve.
Storing
You can make the dessert in advance, store it covered in the fridge, and finish it at the moment of serving with your favorite topping.
If there is any leftover, cover it with plastic wrap and store it in the refrigerator for up to 3 days.
Serving suggestions
- Fresh fruits: like strawberries, plums, berries, peaches, and so on, sprinkle with sugar or honey.
- Fruit sauce: like strawberry or passion fruit sauce.
- Coulis: Berry Coulis is a classic.
- Dried fruits: like toasted or candied almonds, walnuts, or peanuts. They add crunchiness.
- Dish: You can serve the dessert in glass cups, jars, or individual ramekins (1/2 cup ramekin). If you choose individual ramekins, to unmold, dip one at a time into a bowl of warm water for a few seconds, and run a knife around the edge of each ramekin. Invert the plate and serve
If you love panna cotta
- Classic Vanilla Panna Cotta
- Best Lemon Panna Cotta
- Fresh Strawberry Panna Cotta
- Easy Blueberry Panna Cotta
Easy Chocolate Panna Cotta
Ingredients
- 1 and 1/2 cup heavy cream
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 3.5 ounces dark chocolate (100gr) finely chopped
- 2 teaspoons unflavored gelatine
- 2 tablespoons water
Instructions
- In a deep saucepan, heat the cream with the milk, sugar, and vanilla over medium heat. Stir until sugar dissolves. Bring just to a boil and reduce to minimum. Leave for 5 minutes, remove the pan from the heat, and let the temperature drop.
- Melted the chocolate in the microwave or a double boiler.
- In a very small bowl, sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved.
- Stir in the saucepan the gelatin and the chocolate.
- Strain the mixture and divide it into cups, jars, or individual ramekins (1/2 cup ramekins).
- Let it rest in the fridge for at least 4 hours, overnight is ideal, for a perfect consistency.
- Serve the dessert. If using ramekins, to unmold, dip one at a time into a tiny bowl with warm water for a few seconds, and run a knife around the edge of each ramekin. Invert the plate and serve.