Chocolate Panna Cotta

Chocolate Panna Cotta

Yield 5 Servings


  • 1 1/4 cup heavy cream
  • 1/2 cup 2% milk
  • 1/2 cup sugar
  • 1 (3.5oz) high quality dark chocolate candy/baking bar (Dove, Cadbury, Ghiradelli, etc.) broken into squares or roughly chopped
  • 1/2 tsp pure vanilla extract
  • 2 tsp (1 packet) Knox unflavored gelatin
  • 1/4 cup cold water


  1. Sprinkle the gelatin over ¼ cup cold water; allow to gel up for about 10 minutes.
  2. Put the cream, milk, and sugar in a pot. Cook on medium-low heat, stirring constantly, until the mixture boils. Remove from heat and add the chocolate and vanilla extract. Mix until melted.
  3. Add gelatin and mix until dissolved.
  4. Strain the mixture into individual molds or ramekins with a fine mesh strainer. Cover with plastic wrap touching the surface of the panna cotta so it doesn't create a nasty film.
  5. Immediately refrigerate for 4 hours to overnight. Un-mold and decorate with cocoa powder and raspberries for a touch of color.

Recipe Notes

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