Dark Chocolate Panna Cotta

A dessert glass filled with chocolate pudding and berries.

Dark Chocolate Panna Cotta

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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