Description
Silky Chocolate Panna Cotta is a rich and creamy Italian dessert made with dark chocolate and cream, set to a perfect wobble, and topped with delightful candied toppings for a sweet crunch.
Ingredients
Units
Scale
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 oz dark chocolate (60-70%), chopped
- 1 packet (2 1/4 tsp) unflavored gelatin
- 3 tbsp cold water
- 1 tsp vanilla extract
- Candied nuts or fruit, for topping
- Pinch of salt
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5–10 minutes.
- In a saucepan, combine milk, cream, sugar, and a pinch of salt. Heat over medium heat until sugar dissolves and mixture is hot, but not boiling.
- Remove from heat and stir in chopped dark chocolate until fully melted and smooth.
- Add the bloomed gelatin and stir until completely dissolved.
- Stir in vanilla extract.
- Strain the mixture through a fine sieve into a pouring jug for a smooth texture.
- Pour into ramekins or dessert glasses and let cool slightly at room temperature.
- Cover and refrigerate for at least 4 hours or until set.
- Top with candied nuts or fruit before serving.
Notes
- Use high-quality chocolate for the best flavor and texture.
- You can unmold the panna cotta by dipping the ramekin briefly in hot water.
- Candied orange peel or hazelnuts work wonderfully as toppings.
- Can be made a day ahead and kept refrigerated.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg