These Dark Chocolate Panna Cotta are not only super quick and easy to make with 5 ingredients, they make an incredibly indulgent and impressive dessert that will wow your guests at your next dinner party or special occasion!
Jump to:
This chocolate panna cotta recipe is what dreams are made of. A super silky, smooth custard with a deliciously intense chocolate flavour - ready to chill in less than 20 minutes and made with only 5 ingredients! What more can you need...
What is Panna Cotta
Panna cotta is a classic Italian dessert known for its soft, creamy, silky texture. It is simply made by setting a sweetened and flavoured cream with gelatine. Once set, you get a delicious wobbly custard that is both light and creamy.
More Panna Cotta Recipes to try:
Ingredients
What is chocolate panna cotta made of:
Scroll down to recipe card below for all quantities
Ingredients notes:
- Cream: make sure to use Thickened / Heavy Cream (double cream in the UK) that contains at least 30 to 35% fat. The fat is essential for both flavour and texture.
- Milk: use Full Cream / Whole Milk. You will not get the same flavour or texture by using a low fat or fat-free milk.
- Gelatine: I used platinum strength gelatine powder (dissolved in a little bit of cold water). Gelatine leaves or sheets will work the same way - see Tips section below for equivalents. Make sure to use unflavored gelatin.
- Chocolate: I made this recipe with 70% Dark Chocolate bar, finely chopped. I highly recommend using a chocolate with a high cocoa percentage to create a super indulgent panna cotta with deep chocolate flavour. It is essential to use cooking chocolate or couverture chocolate here; the recipe will not work with chocolate chips.
Optionally, you can also use a little bit of vanilla extract, a generous pinch of salt or even some citrus zest.
How to make Chocolate Panna Cotta
- If using a chocolate bar, start by very finely chopping it. If using couverture chocolate that comes in the form of callets or pistoles, you can keep them whole if small enough; otherwise I recommend chopping them as well.
- Photo 1: prepare the gelatine mass by adding the gelatine powder into a small bowl along with 1 to 2 tablespoon of very cold water. Whisk well to fully dissolve the gelatine then set aside. It should set into a thick paste.
Note: the exact quantity of cold water required to bloom (hydrate) the powder can vary based on the brand of gelatine. Always check the packaging and use the brand's recommended amount of water.
- Photo 2: Place the milk, cream and sugar in a medium saucepan. Turn on medium low heat.
- Photo 3: leave for a few minutes until the liquids start to simmer, occasionally whisking to incorporate the sugar.
There is no need for the liquid to boil here; gelatine activates around 40 degrees celsius and chocolate around 40 to 50 degrees celsius.
- Photo 4: As soon as the liquid is simmering, remove the pan from the stove and directly add the gelatine mixture.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
- Photo 5: Whisk well to fully dissolve the gelatine.
- Photo 6: Add the finely chopped chocolate and leave for a minute to start melting it.
- Photo 7: Gently whisk to fully melt the chocolate. Make sure to stir well so that all the chocolate is melted evenly. You should get a very liquid chocolate mixture.
- Optionally, use an immersion blender to create an extra smooth mixture. The blender will make sure the chocolate is completely melted and fully incorporated into the milk and cream. Only blend for a few seconds to avoid creating too many air bubbles.
- Photo 8: pour the panna cotta mixture into dessert cups, individual ramekins or your choice of serving bowl. You can also use silicone molds if you wanted to serve the chocolate panna cotta on a plate.
- Place in the refrigerator and leave to chill and set for at least 5 hours, preferably overnight. A crust tends to slowly form on top of the panna cotta so you might want to cover the cups with plastic wrap in the fridge.
- Serve cold, as is, or finished with your choice of topping such as a dollop of Chantilly Cream, Mascarpone Whipped Cream, Whipped Chocolate Ganache Frosting or Chocolate Whipped Cream like I used here.
You could also garnish the dessert with fresh fruits or a berry topping like Mixed Berry Compote, Cherry Compote, Strawberry Coulis or Raspberry Coulis.
Recipe FAQs
Panna Cotta is a type of custard that is solely set with a gelling agent such as Gelatine or Agar Agar. A pudding is a custard that is set by cooking either (or both) eggs and a starch (flour, cornstarch) along with a liquid.
Yes, although the ratios will be different and you will need more gelatine. That is because milk and white chocolate contain less cocoa butter than dark chocolate. Since the cocoa butter helps the panna cotta set, you will need more gelatine if using a chocolate with less cocoa butter.
No - it is essential to use proper cooking chocolate (in the form of a bar) or couverture chocolate. Both are designed to melt smoothly then set again when chilled.
Chocolate chip contain a lot less cocoa butter as they are designed to keep their shape when heated. They will not melt properly and create a grainy panna cotta.
Yes, as long as you use substitute with a similar fat content as whole milk and heavy cream. But note that some plant-based or dairy-free milks / creams (such as coconut cream / coconut milk) can have a strong flavour that will affect the overall taste of the dessert.
Tips & Troubleshooting
- The exact amount of gelatine can slightly vary based on the percentage of cocoa mass of the chocolate you use. The highest percentage of cocoa butter in your chocolate, the less gelatine you will need to set the cream.
- If you are using gelatine leaves instead of gelatine powder, you will need 3 sheets of platinum strength gelatine rehydrated in very cold water and well drained. If using a gelatine with different strength, make sure to adjust the quantity as required.
- To get the smoothest texture, use an immersion blender to mix the melted chocolate into the hot milk and cream. This will create the optimal emulsion, insure the melted chocolate is fully incorporated into the liquid and give you the best silky, creamy texture.
Storing & Freezing
The chocolate panna cotta should be stored in the fridge. It is best served within two to three days. I recommend adding your choice of toppings just before serving the dessert. Since it needs to set for a few hours (or overnight) in the fridge, it is a great make-ahead dessert!
Unfortunately panna cotta cannot be frozen.
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
is now available for purchase!
Recipe
Chocolate Panna Cotta
Ingredients
- 120 gr 70 % Dark Cooking Chocolate, very finely chopped
- 5 gr (1 1/2 teaspoon) Gelatine Powder (platinum strength), plus 1 tablespoon cold water
- 300 ml Full Cream / Whole Milk
- 300 ml Thickened / Heavy Cream, 35% fat
- 50 gr Caster Sugar
Instructions
- Very finely chop your dark chocolate and set aside (see note 1).
- Place the gelatine powder into a small bowl along with 1 to 2 tablespoon of very cold water (see note 2). Whisk well to fully dissolve the gelatine then set aside to set into a thick paste.
- Place the milk, cream and sugar in a medium saucepan. Turn on medium low heat and bring to a simmer, occasionally whisking to insure the melted sugar is fully incorporated into the liquid.
- As soon as the liquid is simmering, remove from the stove and directly add the gelatine paste. Whisk well to fully dissolve the gelatine into the hot liquid.
- Add the finely chopped chocolate and leave for a minute to allow for the residual heat to start melting it. Gently whisk until the chocolate is completely melted and you get a very liquid chocolate mixture (see note 3).
- Optionally, use an immersion blender and mix for a few seconds (don't over-mix to avoid creating air bubbles) to create an extra smooth mixture. Using a hand blender will insure the melted chocolate is completely incorporated into the cream, giving you a super silky texture.
- Pour the panna cotta mixture into dessert cups, ramekins or your choice of serving bowl. Depending on the size of the cups, you should get 4 to 6 panna cottas.You can also use silicone molds if you wanted to serve the chocolate panna cotta on a plate.
- Loosely cover each cup with plastic wrap and place in the fridge to chill and set for at least 5 hours, preferably overnight. The panna cotta should still slightly jiggle when fully set.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Notes
- If using couverture chocolate that comes in the form of callets or pistoles, you can keep them whole if they are quite small; otherwise I recommend chopping them as well. Note that using chocolate chips is NOT recommended here.
- The exact quantity of cold water required to rehydrate the powder can vary based on the brand of gelatine. Always check the packaging and use the brand's recommended amount of water.
If using gelatine leaves, you will need 3 sheets (platinum strength) rehydrated in very cold water and pressed to drain of any water. - It is essential that the chocolate is very finely chopped so that it easily melt into the hot liquid. Because the liquid will not be super hot at this point, any larger chunks of chocolate might not fully melt and you won't get a super smooth texture.
Nutrition (per serving)
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Aparajita Dasgupta says
Lovely recipe
Wanted to check if agar agar could be used instead of gelatine.
If yes,what would be the ratio and method.
Thank you !
Sylvie says
It might be a bit complicated to substitute with agar in this case unfortunately; agar needs to be brought to a boil to activates and starts to set as soon as its temperature goes down. If you add the chocolate when the liquid is still too hot, it would potentially burn the chocolate and split. If you wait for it to cool down, the liquid might have started to set, making it hard to melt the chocolate into it.
Hope that helps!