Chocolate Panna Cotta
- Gluten Free
- Energy Kcal 502
- Carbohydrates g 52.3
- of which sugars g 52.2
- Protein g 5
- Fats g 30.3
- of which saturated fat g 17.74
- Fiber g 1.8
- Cholesterol mg 66
- Sodium mg 41
- Difficulty: Average
- Prep time: 15 min
- Cook time: 15 min
- Serving: 5
- Cost: Average
- Note plus the cooling time in the refrigerator of at least 4 hours
PRESENTATION
Chocolate panna cotta is this seriously beloved dessert from Piedmont, often gracing gatherings and dinner tables across northern Italy. And you know what? This version brings a creamy texture with a deep cocoa taste, perfect when you're craving something really rich yet refreshing. Piedmontese folks are known for their love of chocolate—no question—so it’s no surprise that this variant stands out from the classic vanilla panna cotta. With a smooth, velvety finish, each bite feels special. Really special.
And the dessert’s charm? It lies in its silky base, but adding dark chocolate gives it depth, making it a real treat for anyone who loves a creamy chocolate dessert. Pair it with a fresh mango sauce and a hint of mint for a tangy twist. This balances the chocolate's richness. And kids and adults alike adore this playful mix of flavors. Pretty much. It’s easy to see why this Italian dessert recipe never gets old.
Regional twists are a big deal with this dessert. And some in Piedmont enjoy using coffee or fresh raspberries. Plenty of room to experiment with toppings. This easy chocolate panna cotta recipe pairs wonderfully with a simple peach coulis, or go for coconut and drizzle extra chocolate sauce. The fun part? Swapping in toppings that match the season or your mood. The base stays moist and smooth, holding up well even if made a day ahead. And listen, this makes it a hit for make-ahead desserts, especially when you want something that feels fancy but is actually simple.
This homemade chocolate panna cotta isn't just for special occasions. It's perfect for a relaxed family dinner or a quick weeknight treat. Honestly, no matter how you finish it, the combination of sweet chocolate and something fresh on top is always a winner. That little pop of mint from the mango sauce really enhances the flavors, ensuring this dessert is remembered long after the last spoonful. Whether you're hosting a gathering or just enjoying a quiet night in, this panna cotta is sure to impress with its tasty balance of textures and flavors. For real.
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INGREDIENTS
- Ingredients for 5 panna cottas
- Fresh liquid cream 2.1 cups (500 ml) -
- Dark chocolate 5 oz (150 g)
- Powdered sugar 0.8 cup (100 g) -
- Gelatin in sheets 0.3 oz (8 g)
- for the mango sauce
- Mango 1
- Sugar 2 spoonfuls
- Lemon juice 1 -
- Gelatin in sheets 0.7 tsp (3 g)
- for garnish
- Mint to taste -
How to prepare Chocolate Panna Cotta
To prepare the chocolate panna cotta, start with the panna cotta: soak the gelatin sheets in a bowl with cold water 1 for at least 10 minutes. Sift the powdered sugar 2 and chop the dark chocolate 3.
Heat the cream in a saucepan 4, while melting the chocolate in a double boiler by placing it in a mixing bowl or by putting a small pot in another pan filled with water, ensuring the water does not touch the container holding the chocolate. Stir to make it melt completely 5, then add the heated cream separately 6
and the sifted powdered sugar 7. Continue stirring with a spatula and heat everything over low heat without ever bringing it to a boil, and keep stirring to prevent the chocolate from forming lumps. Squeeze the gelatin sheets well and add them to the mixture 8, then stir with a whisk until they are completely dissolved 9.
Turn off the heat and pour the mixture into 5 molds 10 and let them set in the refrigerator for at least 4 hours. Prepare the mango sauce by cutting a ripe mango into pieces 11 and finely chopping it in a mixer with sugar and lemon 12. Extract two tablespoons of puree, heat it well in the microwave, and incorporate three grams of gelatin that you have previously softened in cold water and then squeezed. Then add everything to the rest of the coulis and let it cool for at least 2 hours in the refrigerator.
After the cooling time, remove the panna cottas from the molds: to facilitate the process, you can dip the molds in boiling water for a few seconds 13; then run a small knife around the edge 14, and invert to unmold 15. Decorate the chocolate panna cotta with the mango sauce, some mint leaves, and optionally some mango cubes.