Chocolate Panna Cotta
My chocolate panna cotta is rich and creamy with the perfect chocolate flavor. It tastes like it came from your favorite fancy restaurant, but is SO easy to make. No oven and no raw eggs either!
I love chocolate desserts from my oven the top death by chocolate cake to my easy chocolate cake mix cookies. This chocolate panna cotta is another favorite. It looks impressive but is almost effortless. It is heavier than a mousse, but not overly rich like a pot de creme. It has a rich chocolate flavor and always sets up perfectly. It is great for dinner parties or anytime you're craving something sweet.
Why This Recipe Works: A Sprinkle of Food Science
- Bloom Gelatin First: This helps them dissolve more completely and prevents lumps.
- Use a Chocolate Bar not Chips: Chips are made to hold their shape in the oven. A chocolate bar will melt more smoothly.
- Use the Right Dairy: We tested this recipe with heavy cream, half and half, and whole milk. A combo of heavy cream and milk was rich even to not separate without being too heavy.
Ingredient Notes/Shopping Tips
- Chocolate: Use a baking chocolate bar (not a candy bar). I used a 60% bar from Ghirardelli. Guittard is excellent if you're looking to splurge. Avoid chocolate chips and milk chocolate unless you reduce the sugar in the recipe.
- Chop finely to help it melt quickly.
- Milk: Use whole milk. Lower fat versions are not as creamy and are also more likely to curdle.
- Gelatin: I used Knox. One tablespoon is equal to around one packet.
Krystle's Tips: Steal My Culinary School Secrets
- Don't Skip Blooming the Gelatin: This helps it dissolve fully. Around 130-150 degrees is the sweet spot for this.
- Do Not Bring To a Boil: Overheating weakens the gelatin which can cause it not to set correctly.
- Unmold Like a Pro: Spray glasses with nonstick cooking spray, run a knife around the mold, and dip in hot water for 3-5 seconds. Give it a good shake and it will slide right out.
More No Bake Desserts To Try
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📖 Recipe
Chocolate Panna Cotta
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Ingredients
- 1 ½ Cups Whole Milk
- 1 Tablespoon Gelatin Unflavored
- 1 Cup Heavy Cream
- ¼ Cup Granulated Sugar
- 1 Teaspoon Vanilla
- 5 Ounces Dark Chocolate Finely Chopped
- Whipped Cream and Chocolate Curls For Serving, If Desired
Instructions
- Pour milk in large sauce pan and sprinkle in gelatin. Let stand for 5 minutes.
- Cook over medium low for 3-4 minutes until dissolved. Do not allow it to come to a boil.
- Turn up heat to medium and stir in heavy cream and sugar. Stir until sugar is dissolved around 4-5 minutes. Do NOT boil.
- Remove from heat and stir in vanilla and chocolate. Mix until smooth and melted.
- Garnish with whipped cream and chocolate if desired.
This chocolate panna cotta is silky, decadent, and unbelievably easy to make. No oven needed—just pure, rich chocolate perfection.
So quick and easy, and tastes delicious too! Rich, but not overly sweet.
This worked exactly as written, thanks!
This worked exactly as written, thanks!
So silky and indulgent! Loved how simple the steps were. This one’s going straight into my dinner party dessert rotation.