Ridiculously Easy Chocolate Panna Cotta

This fabulous dessert is silky smooth, rich, and creamy with less than 30 minutes of hands-on time. Panna cotta is an elegant, make-ahead Italian dessert that's perfect for dinner parties, holidays, and special occasions.

Prep Time20

Cook Time10

4 hours chilling time4

Total Time4 30

Course: Dessert

Cuisine: Italian

Keyword: Chocolate Panna Cotta, Dinner party dessert, Easy chocolate dessert, Easy Italian Dessert, make-ahead dessert

Servings:

Calories: 452kcal

Author: Chris Scheuer

Ingredients

For the Cream Mixture:

1¾ cups heavy cream
1 cup half-and-half
½ cup granulated sugar
2 teaspoons vanilla extract

For the Chocolate Mixture:

½ cup half-and-half
8 ounces bittersweet chocolate 60–70% cacao, broken or roughly chopped into 1-inch pieces

For the Gelatin:

¼ cup cold water
2½ teaspoons unflavored powdered gelatin 1 envelope Knox brand

US Customary - Metric

Instructions

Prepare the Cream Mixture:

In a medium-large saucepan, combine the heavy cream, half-and-half, sugar and vanilla. Stir well to combine.
Heat over medium heat until the mixture is steaming and just beginning to simmer around the edges. Do not allow it to boil. Remove from the heat.

Prepare the Chocolate Mixture:

While the cream mixture is heating, combine the chocolate and half-and-half in a medium microwave-safe bowl.
Microwave at 50% power for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is mostly melted.
Remove from the microwave and stir until the chocolate is completely melted and the mixture is smooth and glossy.
Add the chocolate mixture to the warm cream mixture and stir until fully incorporated.

Prepare the Gelatin:

Pour the cold water into a small microwave-safe bowl. Slowly sprinkle the gelatin over the surface of the water and give it a gentle stir to ensure all of the powder is submerged.
Allow the mixture to stand for 5 minutes. It will become thick and cloudy.
Microwave for 25-35 seconds, or until the mixture is clear and the gelatin is completely dissolved.
Add the dissolved gelatin to the chocolate-cream mixture and stir well to combine.

Assemble:

For an extra-smooth texture, strain the mixture through a fine-mesh sieve into a pitcher or large measuring cup with a spout.
Divide the mixture among 6-8 ramekins, dessert glasses or small jars.

Chill and Serve:

Refrigerate for at least 4 hours, or up to 48 hours.
Serve chilled with whipped cream, fresh berries, caramel sauce, raspberry coulis or your favorite topping.

Notes

This recipe make 6-8 servings. For 6 servings use ¾ cup of the chocolate mixture, for 8 servings, use ½ cup.

Use bittersweet or semi-sweet chocolate in the 49-70% cacao range for the best flavor and texture. Chocolate with a lower cacao percentage can be overly sweet, while chocolate above 70% cacao may not blend as smoothly into the cream mixture.

If using gelatin sheets instead of powdered gelatin, substitute 4 gelatin sheets (leaves). Soften according to package directions, squeeze out excess water and stir into the warm chocolate mixture until dissolved.

For the smoothest texture, don't skip the straining step.

This recipe can be prepared up to 48 hours in advance, making it perfect for entertaining!

Nutrition