I have made this chocolate panna cotta several times, especially when I wanted something quick that also looks great for an occasion. I find it perfect for those days when I need a hassle-free dessert, especially since I can leave everything in the fridge overnight and take care of the rest the next day. Even though it seems festive, I haven't had any issues with the steps or finding the ingredients.
Quick Info
Total time: about 20 minutes of work + chilling overnight
Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Servings: 4-6 (depending on the size of the molds)
Difficulty: easy
Recipe type: cold dessert, suitable for holidays or special meals
Ingredients
400 ml heavy cream (minimum 30% fat)
2 tablespoons sugar
100 g dark chocolate
4 sheets of gelatin
1 tablespoon butter
For the sauce:
100 ml heavy cream
100 g white chocolate
1 tablespoon butter
Instructions
1. Soak the gelatin sheets in cold water, just enough to cover them. I leave them there while I prepare the rest, so they are ready when I need them.
2. In a heavy-bottomed saucepan, heat the heavy cream and sugar over low heat. I stir gently and let it warm until it starts to show signs of boiling (it shouldn't boil, just be very hot). At that point, I remove the pot from the heat.
3. I add the broken pieces of dark chocolate and stir until completely melted. At this point, the texture should be smooth.
4. I place the well-drained gelatin sheets over the hot mixture. I stir constantly until the gelatin is completely dissolved.
5. Finally, I add the tablespoon of butter and mix until well combined. When everything is well blended and smooth, I pour the mixture into molds (I grease the molds with a little butter to make it easier to unmold the dessert after it cools).
6. I place the molds in the fridge, ideally overnight, to set properly.
7. For the white chocolate sauce, I heat the heavy cream in a small saucepan over low heat. When it’s close to boiling, I add the broken pieces of white chocolate and stir until completely melted. I remove from heat, add the butter, and mix until I have a smooth sauce.
8. I carefully unmold the panna cotta onto a plate and pour the white sauce over it just before serving.
Why I Make This Recipe Often
It doesn't require hard-to-find ingredients or a lot of time in the kitchen. It comes together quickly and can be left in the fridge overnight. The texture is also suitable for warm days, being a cold dessert that isn’t overly sweet.
Tips and Variations
Tips
Allow the gelatin to fully hydrate; otherwise, it won’t dissolve properly. I make sure the cream doesn’t boil, just gets very hot, so it doesn’t affect the texture.
Substitutions
If I don’t have dark chocolate, I can use regular unsweetened chocolate, but the dessert will turn out sweeter. For the cream, it’s important to use heavy cream, not low-fat cooking cream.
Variations
If I want a more intense flavor, I add a teaspoon of instant coffee dissolved in the cream, but I don’t change the basic quantities. The white chocolate sauce can be replaced with fruit sauce if I want a different type of contrast.
Serving Ideas
I serve the panna cotta inverted on a plate, with the sauce poured on just before serving. I can add some fresh fruit or chocolate flakes on top, but most of the time, I prefer to keep things simple.
Frequently Asked Questions
1. Can I use granulated gelatin instead of sheets?
Yes, but it needs to be hydrated according to the package instructions. The ratio isn’t always identical, so it’s good to check the proportions.
2. Is it okay to use milk chocolate?
You can, but the dessert will be sweeter, and the texture may be slightly different. The flavor will be lighter, and the contrast with the sauce won’t be as pronounced.
3. Can it be made without butter?
You can omit the butter, but the texture will be a bit less creamy. I’ve always included it, even in smaller amounts, for flavor.
4. How long does it last in the fridge?
It keeps well for 2-3 days, but it’s best within the first two days when the texture remains more pleasant.
5. Can panna cotta be frozen?
I don’t recommend it, as the texture changes upon thawing and becomes watery.
Nutritional Values
Approximately, one serving (without extra toppings) contains between 350-400 kcal, most of which come from cream, chocolate, and butter. Protein: about 4-5 g, fat: 25-30 g, carbohydrates: 20-25 g. The calculations are approximate and depend on the exact amount of each ingredient and the type of chocolate used.
Storage and Reheating
It keeps well in the fridge, covered, for up to 2-3 days. It is not reheated; it is served cold. The white chocolate sauce also lasts 2-3 days separately in the fridge. I don’t recommend storing it in the freezer, as the texture changes after thawing. If the sauce has thickened in the fridge, I microwave it for 10 seconds or place it over a double boiler, just until it becomes fluid again, not hot.
Quick Info
Total time: about 20 minutes of work + chilling overnight
Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Servings: 4-6 (depending on the size of the molds)
Difficulty: easy
Recipe type: cold dessert, suitable for holidays or special meals
Ingredients
400 ml heavy cream (minimum 30% fat)
2 tablespoons sugar
100 g dark chocolate
4 sheets of gelatin
1 tablespoon butter
For the sauce:
100 ml heavy cream
100 g white chocolate
1 tablespoon butter
Instructions
1. Soak the gelatin sheets in cold water, just enough to cover them. I leave them there while I prepare the rest, so they are ready when I need them.
2. In a heavy-bottomed saucepan, heat the heavy cream and sugar over low heat. I stir gently and let it warm until it starts to show signs of boiling (it shouldn't boil, just be very hot). At that point, I remove the pot from the heat.
3. I add the broken pieces of dark chocolate and stir until completely melted. At this point, the texture should be smooth.
4. I place the well-drained gelatin sheets over the hot mixture. I stir constantly until the gelatin is completely dissolved.
5. Finally, I add the tablespoon of butter and mix until well combined. When everything is well blended and smooth, I pour the mixture into molds (I grease the molds with a little butter to make it easier to unmold the dessert after it cools).
6. I place the molds in the fridge, ideally overnight, to set properly.
7. For the white chocolate sauce, I heat the heavy cream in a small saucepan over low heat. When it’s close to boiling, I add the broken pieces of white chocolate and stir until completely melted. I remove from heat, add the butter, and mix until I have a smooth sauce.
8. I carefully unmold the panna cotta onto a plate and pour the white sauce over it just before serving.
Why I Make This Recipe Often
It doesn't require hard-to-find ingredients or a lot of time in the kitchen. It comes together quickly and can be left in the fridge overnight. The texture is also suitable for warm days, being a cold dessert that isn’t overly sweet.
Tips and Variations
Tips
Allow the gelatin to fully hydrate; otherwise, it won’t dissolve properly. I make sure the cream doesn’t boil, just gets very hot, so it doesn’t affect the texture.
Substitutions
If I don’t have dark chocolate, I can use regular unsweetened chocolate, but the dessert will turn out sweeter. For the cream, it’s important to use heavy cream, not low-fat cooking cream.
Variations
If I want a more intense flavor, I add a teaspoon of instant coffee dissolved in the cream, but I don’t change the basic quantities. The white chocolate sauce can be replaced with fruit sauce if I want a different type of contrast.
Serving Ideas
I serve the panna cotta inverted on a plate, with the sauce poured on just before serving. I can add some fresh fruit or chocolate flakes on top, but most of the time, I prefer to keep things simple.
Frequently Asked Questions
1. Can I use granulated gelatin instead of sheets?
Yes, but it needs to be hydrated according to the package instructions. The ratio isn’t always identical, so it’s good to check the proportions.
2. Is it okay to use milk chocolate?
You can, but the dessert will be sweeter, and the texture may be slightly different. The flavor will be lighter, and the contrast with the sauce won’t be as pronounced.
3. Can it be made without butter?
You can omit the butter, but the texture will be a bit less creamy. I’ve always included it, even in smaller amounts, for flavor.
4. How long does it last in the fridge?
It keeps well for 2-3 days, but it’s best within the first two days when the texture remains more pleasant.
5. Can panna cotta be frozen?
I don’t recommend it, as the texture changes upon thawing and becomes watery.
Nutritional Values
Approximately, one serving (without extra toppings) contains between 350-400 kcal, most of which come from cream, chocolate, and butter. Protein: about 4-5 g, fat: 25-30 g, carbohydrates: 20-25 g. The calculations are approximate and depend on the exact amount of each ingredient and the type of chocolate used.
Storage and Reheating
It keeps well in the fridge, covered, for up to 2-3 days. It is not reheated; it is served cold. The white chocolate sauce also lasts 2-3 days separately in the fridge. I don’t recommend storing it in the freezer, as the texture changes after thawing. If the sauce has thickened in the fridge, I microwave it for 10 seconds or place it over a double boiler, just until it becomes fluid again, not hot.