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!
Ingredients:
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
Process:
For the Chocolate Panna Cotta:
- 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.
- 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.
- 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.
- 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.
- Pour the melted gelatin into the chocolate and cream mixture and stir until well combined. Add the pure vanilla extract and stir again.
- Divide the Chocolate Panna Cotta mixture evenly among four dessert glasses or ramekins.
- 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):
- In a microwave-safe bowl or a saucepan, combine the finely chopped semi-sweet chocolate and heavy cream.
- 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:
- 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.
- 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.
- Serve your Chocolate Panna Cotta chilled and savor the luxurious, chocolatey goodness