Chocolate Panna Cotta Recipe

Get ready to indulge in the irresistible decadence of Chocolate Panna Cotta, a dessert that’s a true celebration of rich, velvety flavors. This Italian classic has been given a delightful chocolate twist that will satisfy even the most devoted chocoholics. With its silky texture and deep cocoa taste, Chocolate Panna Cotta is the perfect ending to a romantic dinner or a sweet treat for any special occasion. Our recipe serves four and promises to elevate your dessert game with the magic of chocolate. Let’s dive into creating this heavenly delight!

Table of Contents


For the Chocolate Panna Cotta:

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 4 ounces semi-sweet chocolate, finely chopped
  • 2 1/4 teaspoons (1 packet) unflavored gelatin
  • 2 tablespoons cold water
  • 1 teaspoon pure vanilla extract

For the Chocolate Ganache (Optional):

  • 2 ounces semi-sweet chocolate, finely chopped
  • 1/4 cup heavy cream

For Garnish (Optional):

  • Whipped cream
  • Chocolate shavings or grated chocolate

Chocolate Panna Cotta


For the Chocolate Panna Cotta:

  1. In a small bowl, pour the whole milk. Sprinkle the unflavored gelatin evenly over the milk’s surface and let it sit for about 5-10 minutes to bloom.
  2. In a saucepan, combine the heavy cream and granulated sugar. Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the cream is hot, but not boiling.
  3. Remove the cream mixture from the heat and add the finely chopped semi-sweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
  4. In a separate saucepan, gently warm the bloomed gelatin over low heat until it becomes liquid, but do not let it boil. This should take only a minute or two.
  5. Pour the melted gelatin into the chocolate and cream mixture and stir until well combined. Add the pure vanilla extract and stir again.
  6. Divide the Chocolate Panna Cotta mixture evenly among four dessert glasses or ramekins.
  7. Refrigerate the Panna Cotta for at least 4 hours, or until it’s fully set. You can also leave it in the fridge overnight for a firmer texture.

For the Chocolate Ganache (Optional):

  1. In a microwave-safe bowl or a saucepan, combine the finely chopped semi-sweet chocolate and heavy cream.
  2. Heat the mixture in the microwave or on the stovetop, stirring frequently, until the chocolate is fully melted and the ganache is smooth and glossy.

To Serve:

  1. Once the Chocolate Panna Cotta is set, you can spoon a generous amount of the chocolate ganache (if using) over the top of each dessert.
  2. For an extra touch of decadence, garnish your Chocolate Panna Cotta with a dollop of whipped cream and a sprinkle of chocolate shavings or grated chocolate.
  3. Serve your Chocolate Panna Cotta chilled and savor the luxurious, chocolatey goodness