Chocolate panna cotta is a stunning, delicate dessert, exquisite and incredibly delicious. A properly prepared treat will surely be appreciated by even the most discerning connoisseurs of sweet desserts, and family and friends will be delighted by the amazing taste of this amazing treat. Panna cotta is made with two essential ingredients: gelatin and cream.

We'll be discussing the chocolate treat below, but to be fair, it's worth noting that this delicate treat can be prepared using a wide variety of toppings. One version of the finished dish is pictured. The panna cotta recipe is very simple to make.

Necessary ingredients

Chocolate panna cotta

The recipe for making delicious, tender panna cotta involves using the simplest and most readily available ingredients, including:

  • milk – 1 glass;
  • cream with 25% fat content - 1 glass;
  • instant gelatin – 15 grams;
  • dark chocolate with at least 50% cocoa content - 100 grams;
  • sugar – 100 grams;
  • vanilla sugar (optional).

Step-by-step cooking recipe

Chocolate panna cotta with crumbs

Panna cotta is very easy to make and doesn't require much time. The recipe is somewhat similar to instructions for making jelly, but there are a few nuances.

  1. First, boil the milk, then let it cool until lukewarm. Then mix the milk with cream of any fat content.
  2. Place the gelatin in a small, deep container. It's best to use a glass, ceramic, or porcelain bowl for this purpose.
    1. Add 50 ml of room-temperature water to the gelatin and begin stirring immediately to prevent lumps from forming. Let the mixture sit for five to seven minutes.
    2. Now for the chocolate base. Add a few chocolate pieces to a separate bowl. Set aside some for garnish. Place the bowl with the chocolate in a double boiler.
    3. Once the chocolate has completely softened, pour it into the milk and cream. Be careful not to leave any chocolate lumps. Then add sugar to taste and mix thoroughly.
    4. Add the dissolved gelatin to the creamy chocolate mixture, then place the mixture over medium heat and heat at a temperature of 70-80 degrees, remembering to stir constantly.
    5. Be careful not to let the mixture boil. Otherwise, the gelatin risks losing its gelling properties, and the panna cotta may simply not set.
    6. Pour the prepared dessert base into the prepared bowls, then cool to room temperature. Refrigerate the bowls for two to three hours until the panna cotta is completely chilled.

Chocolate and coconut shavings, nuts, and fruit can be used to decorate the finished treat. This exquisite, delicate dessert is ready to serve.

Video recipe for making chocolate panna cotta