Chocolate Panna Cotta (Easy!)
These individual chocolate panna cotta is simple to make and easy to customize with different flavored toppings.
Ingredients
Chocolate Panna Cotta
- ¼ cup (60ml) cold coffee, water, or milk
- 1 ½ teaspoons (4g) unflavored powdered gelatin*
- 2 cups (480ml) heavy cream
- ¼ cup (50g/1.8 oz.) granulated sugar
- 1 pinch salt
- 4 oz (113g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
Make the chocolate panna cotta
-
Set out your 2oz dessert cups on a small sheet pan or level tray to make putting them in the fridge easier.
-
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.
-
Meanwhile, in a medium saucepan, heat cream, sugar, pinch of salt, 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.
-
Strain mixture through a fine mesh sieve and into a glass measuring cup with a pour spout. Pour cream into 6 individual 4oz dessert cups, leaving about room at the top for toppings. Refrigerate for at least 4 hours, or until completely set.
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 (4g). 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).
*Semi-sweet chocolate chips can be substituted for milk chocolate or dark chocolate chips.