This easy Dark Chocolate Panna Cotta looks impressive but takes minutes to prepare! Make this silky, rich dessert ahead for stress-free entertaining.

A dessert glass filled with chocolate pudding and berries.

The Dish Details

What Makes It Special: It sounds fancy, but this creamy, chocolatey custard is easy to make and should be prepped ahead, so it’s a dinner party dream dessert! Crown it with a dollop of fresh whipped cream and ripe, fresh berries at the last minute, and it’ll look like you’ve spent hours in the kitchen.
Perfect Timing: Dark Chocolate Panna Cotta is ideal any time of the year! The cool, creamy texture and fresh berries go together with summer entertaining. Switch out your toppings for the winter holidays…think candied orange peel, crushed peppermint or toasted nuts. And, your valentine would love it with a drizzle of salted caramel or chocolate covered strawberries!
Serving Suggestions: Pair this dessert with a small glass of nutty Frangelico or amaretto, or a fruity brandy. Enhance the dark chocolate with an espresso martini if you’re feeling more adventurous. And, you can’t go wrong with a perfectly pulled shot of espresso or rich hot chocolate!

Gather Your Ingredients

I’ll discuss the key ingredients here, but you’ll find the full list with measurements in the recipe card below.

Dark chocolate – Choose chocolate bars you would enjoy eating on their own!
Unflavored gelatin powder – The gelatin is bloomed in cold water and helps to create the custardy, wobbly texture panna cotta is known for.
Heavy cream + whole milk – These are combined for a rich, but not too heavy, custard. Whip up some extra heavy cream to top off your dessert.
Granulated sugar – Just enough to sweeten the panna cotta.
Vanilla extract + salt – These enhance and balance the flavors.
Mixed fresh berries – Choose any varieties you like for a fresh pop of fruit with each creamy bite.

Raw ingredients for chocolate panna cotta with labels.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Chop the chocolate – Reserve one ounce of the chocolate to create a garnish later. Chop the remaining into small pieces for easy meltability.
Bloom the gelatin – Place cold water in a small bowl and sprinkle the gelatin over the surface. Stir it gently if needed. Allow to rest for 5 to 10 minutes so the gelatin powder hydrates and turns translucent.
Heat the base – Combine cream, milk and sugar in a saucepan over medium heat until it just starts to simmer (bubble around the edges). Stir it occasionally to make sure the sugar dissolves.
Add the chocolate – Remove the saucepan from heat, and whisk in the chocolate, vanilla, and salt. Whisk until the chocolate has completely melted and the mixture is smooth.
Add the gelatin – Whisk in the gelatin until it is completely dissolved.
Divide the panna cotta to set – Pour the mixture into six ramekins or serving glasses. Cool slightly, then refrigerate until set (at least 4 hours).

A collage of four photos showing the process of making panna cotta.

Tips for Unmolding Panna Cotta

To serve panna cotta on a pretty dish, here are some tips to make it easier:

Start with perfectly clean ramekins or molds.
Run a sharp, thin knife just around the top edge to break the seal between the panna cotta and the mold.
Place the bottom of the mold in a bowl of hot water for 20 to 30 seconds. Dry the mold, then place a serving plate on top. Invert the mold and plate together. Gently tap then lift the mold away.

Or, just pour and set them in pretty serving glasses and eliminate the stress of unmolding! (That’s what I do!)

Make-Ahead and Storage

Dark chocolate panna cotta can be made up to 2 days in advance. Once it has completely cooled, cover each dish with plastic wrap to prevent it from drying out or absorbing other flavors from the refrigerator. Enjoy your panna cotta within 3 days of making it.

Dark chocolate panna cotta in different glasses and whipped cream arranged on a table with berries.

Continue Your Chocolate Adventure…

Dark Chocolate Panna Cotta

Linda Feller

This easy Dark Chocolate Panna Cotta looks impressive but takes minutes to prepare! Make this silky, rich dessert ahead for stress-free entertaining.

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4 23

Dessert

Italian

541 kcal

Ingredients

7 oz high-quality dark chocolate, (two 3.5-oz bars, 60-72% cocoa)
3 tablespoons cold water
1 envelope unflavored gelatin powder, (about 2-1/2 teaspoons)
2 cups heavy cream
1 cup whole milk
⅓ cup granulated sugar
1 teaspoon pure vanilla extract
1 pinch salt

For serving:

mixed fresh berries
fresh whipped cream

Instructions

Reserve one ounce of the chocolate bar for chopping, grating, or shaving as a garnish. Chop the remaining 6 ounces and set aside.
Place cold water in a small bowl and sprinkle gelatin over it. Gently stir to make sure all the gelatin will hydrate. Let stand for 5-10 minutes to bloom.
In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until it just starts to simmer (do not boil). Stir it occasionally to make sure the sugar dissolves completely.
Remove from heat and add the 6 ounces of the chopped chocolate, vanilla, and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved. (Optional: strain the mixture through a fine-mesh sieve to eliminate any undissolved particles). Transfer a large measuring cup or bowl with a pour spout.
Divide the mixture among six ramekins or serving glasses. Refrigerate until set, at least 4 hours, but it’s best overnight.
If unmolding, run a thin knife just around the edge of the panna cotta to break the seal. Dip the bottom of the ramekin in hot water for 20 to 30 seconds, then dry it. Finally, invert onto a serving plate.

Notes

To serve: Top with berries and grated or shaved chocolate. Optionally, you can add a dollop of fresh whipped cream, a drizzle of aged balsamic or balsamic glaze. You can also macerate the berries with 1/4 cup sugar and a splash of vanilla extract for about 45 minutes to create a saucy berry topping.
Make-ahead: Panna cotta can be made up to 2 days in advance. Once it has completely cooled, cover each dish with plastic wrap to prevent it from drying out or absorbing other flavors from the refrigerator. Enjoy your within 3 days of making it.
The nutrition data does not include berries or whipped cream.

Nutrition

chocolate, holidays, make ahead, valentine’s day

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