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+ servings

Chocolate Panna Cotta for Halloween

These individual chocolate panna cotta are topped with a rich, fudgy chocolate ganache and crushed Oreo cookies to resemble topsoil. This rich and creamy dessert is a perfectly spooky treat that takes only minutes to make!

Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 5 hours
YIELD 14 mini 2oz desserts


Chocolate Panna Cotta

  • ¼ cup (60ml) cold coffee, water, or milk
  • 2 teaspoons (6g) unflavored powdered gelatin*
  • 2 cups (480ml) heavy cream
  • ¼ cup (50g/1.8 oz.) granulated sugar
  • 4 oz (113g) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Chocolate Ganache Topping

  • 5 oz (144g) semi-sweet chocolate chips
  • 5 oz (150ml) heavy cream
  • 1 teaspoon vanilla extract
  • 8-10 Oreo cookies with white cream filling removed, crushed


Make the chocolate panna cotta

  1. Set out your 2oz dessert cups on a small sheet pan or level tray to make putting them in the fridge easier.

  2. Bloom the gelatin: Place cold coffee, water, or milk in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.

  3. Meanwhile, in a medium saucepan, heat cream, sugar, chocolate chips, and vanilla on medium heat and bring just to a boil until sugar dissolves and chocolate is mostly melted. Remove from heat. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.

  4. Strain mixture through a fine mesh sieve and into a glass measuring cup with a pour spout. Pour cream into 14 individual 2oz dessert cups, leaving about 1cm open on top. Refrigerate for at least 2-4 hours, or until completely set.

Make the chocolate ganache and Oreo topping

  1. Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1-2 minutes. Then, whisk mixture gently until completely melted and smooth. Add vanilla and whisk to combine.

  2. Spoon a little bit of ganache onto each panna cotta to cover the top of the dessert.

  3. Pour crushed oreo crumbs over the top of the desserts. Let sit in the refrigerator for at least 1 hour to set the ganache.

Recipe Notes

Panna cotta desserts can be covered with plastic wrap or placed in an airtight container and refrigerated for up to 3 days.

* If using sheet gelatin, use the same weight (7g). Add the sheets to a bowl filled with 2 cups water. Let sit for 5-10 minutes, then remove the sheets and stir them into the hot panna cotta as directed in the recipe (you don’t need to add it along with the water, such as in powdered gelatin - add the sheets only).