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Chocolate Panna Cotta

We are sure that you love simple desserts which doesn't require a lot of time. One of this recipes is a classic of Italian cuisine coming from Piedmont - panna cotta which literaly translates as "cooked cream".

In this recipe we prepare chocolate version of panna cotta. Chocolate in this recipe gives that creamy texture and the essential thing is to use quality dark chocolate.

Panna cotta can be served in small glasses or souffle cups. To turn out from souffle cups dip the base of each cup into boiling water for few seconds to release panna cotta, then turn onto a serving plate. The most important thing is that it should be cooled for several hours before serving.

This chocolate panna cotta can be served with whipped cream or your favourite sauce. 

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Chocolate panna cotta

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Chocolate Panna Cotta

COOKS IN: 15 minutes plus chilling time


  • 400 ml double cream
  • 35 g caster sugar
  • 50 g dark chocolate (70% cocoa)
  • 10 g instant gelatine powder


  1. Place the cream and sugar in a medium saucepan and heat until bring to boil. Remove from the heat and take a small amount of cream to dissolve gelatine powder. Add coarsely chopped dark chocolate into the rest of cream. Whisk constantly until the chocolate dissolves. Add the gelatine.

  2. Divide mixture into 4 cups for souffles or small glass cups and let it cool on a room temperature. Once cooled place in the fridge for about 3 hours and serve.

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