Chocolate Panna Cotta

The next time you need an easy, yet elegant make-ahead dessert, look no further than this recipe for Chocolate Panna Cotta. Luxuriously rich, a simple garnish of fresh berries and a dollop of whipped cream are all you need for an impressive presentation.

Want to dress it up even more? Make a ruby red sauce by pureeing sweet, ripe raspberries with a splash of fresh lemon juice (add a touch of sugar if needed). I like to make large batches of raspberry puree to store in 8-ounce freezer-safe deli containers so I always have some on hand.

Items used to make this recipe:

(affiliate links)

• immersion blender https://amzn.to/3g72zh1

• dutch-processed cocoa powder https://amzn.to/3rJJWGE

• unflavored granulated gelatin https://amzn.to/3rJaIyT

• sheet gelatin (any bloom strength is fine) https://amzn.to/2QXL8Xq

• custard cups https://amzn.to/3yL1FPE

• 8-ounce freezer-safe deli containers https://amzn.to/3uCKpIQ

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Chocolate Panna Cotta

makes 6 servings

Printable Recipe

Ingredients

• 2 cups whole milk

• 1 tablespoon unflavored granulated gelatin (see notes)

• 1/2 cup heavy cream

• 3 ounces semisweet or bittersweet chocolate, chopped (see notes)

• 3 tablespoons dutch-processed cocoa powder, sifted

• 1/3 cup granulated sugar

• 6 ounces mascarpone (or cream cheese)

• 1 tablespoon Grand Marnier or other orange liqueur (optional)

• garnish: whipped cream, fresh fruit, chocolate curls, etc

Directions

1. Prepare six 6-ounce custard cups by using a paper towel to apply a very thin coat of neutral-flavored oil to the inside of the cups (no need if you don’t plan to unmold the panna cotta).

2. In a small bowl, combine gelatin and 1/4 cup of the milk, use a fork or small whisk tog combine well and break up clumps; set aside to “bloom” for at least 5 minutes.

3. In a medium bowl, whisk together cocoa powder and 1/2 cup milk until smooth.

4. In a medium saucepan over medium heat, combine the bloomed gelatin, cocoa mixture, and all remaining ingredients except optional liqueur; whisk constantly until it almost reaches a boil (don’t let it boil).

5. Remove from heat and stir in optional liqueur; if bits of unmelted chocolate or mascarpone remain, use immersion blender to smooth out mixture (or strain through a fine mesh sieve).

6. Pour mixture into prepared custard cups and chill for at least 6 hours before turning the panna cotta out of the cups (see notes below).

Notes

• Cover filled custard cups with plastic wrap if there are strong odors in your refrigerator.

• For best results, serve within 48 hours.

• Do not allow mixture to boil - that will lessen the effectiveness of the gelatin.

• I usually suggest bar chocolate over chips, but for this recipe, feel free to use your favorite high quality chocolate chips.

• You only need to oil the custard cups if you plan to unmold the panna cotta from the custard cups.

• If you’re in a hurry, the panna cotta will be firm enough to serve after just 4 hours of chilling, but it won’t be firm enough to unmold so plan to serve it in the custard cups.

• For reference: 1 packet of Knox gelatin contains about 2 1/2 teaspoons of gelatin (although the amount in each packet is very inconsistent).

• Three sheets of leaf gelatin can be substituted for the 1 tablespoon of granulated gelatin called for in this recipe. If using sheet gelatin, soak in cold water for 5-10 minutes and squeeze out excess water before adding in step #4 above.

adapted from Chef Jean-Pierre