Prep: 10 mins
Cook: 5 mins
Chill: 6 hrs
Total: 6 hrs 15 mins
Servings: 6 servings
Yield: 6 panna cotta
Panna cotta, or “cooked cream” in Italian, is an airy custard or pudding-like dessert. It is made with sweetened cream and set with gelatin in small bowls or ramekins. To serve, panna cotta can be inverted onto a small plate or simply enjoyed straight from the ramekin with a spoon.
This chocolate version of panna cotta is a delicious, no-fuss recipe that is easy to prepare. Instead of using gelatin sheets, this recipe uses an envelope of unflavored gelatin. The individually sized treats only take a few minutes to assemble, but let them chill completely before serving, ideally overnight. If inverting the panna cotta causes some stress, simply top the ramekins with a dollop of whipped cream and your favorite fresh fruit. You’ll still have a picture-perfect dessert.
Ingredients
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1 cup milk
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1 (1-ounce envelope) unflavored gelatin
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1 1/2 cups heavy cream
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1/4 cup granulated sugar
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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9 ounces dark chocolate, chopped
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Whipped cream, for garnish
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Fresh fruit, for garnish
Steps to Make It
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Gather the ingredients.
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In a small bowl combine the milk and gelatin. Allow the gelatin to soften.
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In a medium saucepan, combine the heavy cream, sugar, vanilla extract, and salt. Bring to a simmer over low heat.
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Remove from the heat and whisk in the gelatin mixture.
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Stir in the chopped dark chocolate.
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Pour through a fine-mesh sieve into a large glass measuring cup or a bowl with a pour spout.
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Pour mixture evenly into 6 ramekins.
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Chill the panna cotta in the refrigerator for at least 4 to 6 hours prior to serving.
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Top with whipped cream and fresh berries as desired. Enjoy.
Tips
If your panna cotta didn’t set up properly, there are a few possible reasons:
- It’s often an issue with the gelatin. It’s possible that the gelatin didn’t dissolve all the way when combined with the milk.
- It’s also possible that the gelatin was added over the heat when the cream mixture was too warm. When high amounts of heat hit the gelatin, it loses its thickening power. The cream should be hot enough to dissolve the gelatin and then the chocolate, but not boiling.
- Make sure you give the panna cotta enough time to set up in the refrigerator. Let chill for at least six hours before enjoying.
Recipe Variation
Panna cotta can be inverted from the ramekin and served on a plate for a classic presentation:
- Be sure to lightly grease the inside of the dishes with a neutral, flavorless oil before filling. This will help the panna cotta slip from the ramekin when unmolding.
- If your panna cotta are stuck in their ramekins, running a knife around the edge of each panna cotta to release it from the mold also helps, as does dipping the ramekin for a few seconds in a shallow container of hot water before turning it out.
- You can always serve stubborn panna cotta directly out of the ramekin.
Can You Make Panna Cotta in a Muffin Tin?
While you can make panna cotta in a muffin tin, they will be especially easy to remove from the pan since you must remove them all at once. For best results, try using a silicone muffin tin, which allows for more flexibility when removing the panna cotta.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 502 |
| % Daily Value* | |
| Total Fat 35g | 45% |
| Saturated Fat 22g | 109% |
| Cholesterol 71mg | 24% |
| Sodium 124mg | 5% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 4g | 13% |
| Total Sugars 33g | |
| Protein 8g | |
| Vitamin C 12mg | 62% |
| Calcium 71mg | 5% |
| Iron 4mg | 20% |
| Potassium 358mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
