This creamy dark Chocolate Panna Cotta recipe is rich and satisfying, yet not overly sweet. Vegan-adaptable and can be made ahead!
Keep some room in your heart for the unimaginable.
Mary Oliver
A lovely way to finish a special dinner, this creamy, luscious dark Chocolate Panna Cotta is rich and satisfying, yet not overly sweet.
Always a hit in our catering business, we love this chocolate panna cotta because it is easy to make and can be made ahead! This Italian dessert can be brought out right after dinner, already dished up, with no hassle. Perfect for a dinner party or other festive special occasions!
For an optional festive twist, top it with a slice of blood orange that’s been candied!
What is Panna Cotta?
Panna cotta is a rich, eggless custard that hails from Italy, traditionally made with heavy cream. Panna cotta translated, means “cooked cream”.
Chocolate Panna Ingredients
- Heavy cream: Or half and half, or a 14-ounce can of coconut milk for a vegan option.
- Whole milk: Or half and half, or for dairy-free, use soy or nut milk.
- Bittersweet chocolate chips: 60% or higher for that ultra rich, decadent chocolate taste.
- Sugar: For a hint of sweetness to balance the rich, bitter flavor of the dark chocolate.
- Vanilla or coffee-flavored liquor: To enrich the overall flavor of the dessert, giving it a luxurious taste. Or substitute 2 teaspoons vanilla extract.
- Salt: A generous pinch enhances the chocolate flavor.
- Gelatin: Gives panna cotta its melt-in-your-mouth texture. Use agar agar for a vegan substitute.
- Water or fresh blood orange juice: Helps the gelatin bloom. Blood orange juice adds lovely citrus—especially tasty when paired with candied blood oranges!
- For the Candied Blood Oranges (optional): Blood orange (or regular orange, see notes), sugar, water, and red beet.
How to Make Chocolate Panna Cotta
*Allow 6 hours refrigeration time.
Step one: Warm whipping cream and milk in a medium saucepan over medium heat. Add 1/8 – 1/4 cup sugar, vanilla liquor, and a generous pinch of salt. Stir frequently and bring to a simmer, being careful not to boil.
Step two: Reduce heat to low and whisk in chocolate chips until melted and smooth. Add more sugar if desired, stirring until dissolved. Turn off the heat.
Step three: In a small saucepan, gently warm orange juice (or water). Sprinkle gelatin over top and let it bloom for one minute, then stir with a fork until smooth. Add gelatin mixture to the pot with the chocolate and whisk well. If using agar agar, sprinkle it directly into the hot chocolate mixture while whisking and simmering for one minute.
Tip: If your gelatin or agar agar are not properly blended (if the mixture has clumps), use a blender or hand blender to blend until smooth. I always do this with agar agar!
Step four: Divide mixture into 6 ramekins, cups, or glasses (stemless wine glasses or vintage cocktail glasses work well) and refrigerate for 6 hours, overnight, or up to 3 days. Cover with plastic wrap if longer than overnight.
Step five (optional): Make the candied blood oranges. Bring sugar and water to a simmer in a small saucepan. Add thinly sliced oranges, making sure they are coated on all sides. Simmer over medium for 20 minutes. Turn the oranges occasionally, until they become tender and the liquid thickens. Reduce heat to low, simmer 10-15 minutes, then transfer to a cooling rack.
Step six: Serve with a dollop of whipped cream or candied blood oranges. If using the candied oranges, drizzle a little of the syrup over the top, too!
Chef’s Tips
- Refrigerate for up to 3 days before serving: Great for prepping ahead of time for parties! However we don’t suggest storing for more than 3 days before you’re ready to serve.
- Add raw beet to the candied blood orange syrup: Add 1-2 slices of raw beet while simmering the oranges. This intensifies the beautiful red color!
- If using agar agar and it doesn’t set: Scoop back into a pot and warm until just simmering, then blend in a blender until smooth and the agar agar is fully incorporated. Chill again. Don’t be tempted to add more!
Storage
Once divided into ramekins or glasses, store the Chocolate Panna Cotta in the refrigerator for up to 3 days, wrapped in plastic wrap.
Serving Suggestions
Garnish your Chocolate Panna Cotta with any of these toppings!
- Whipped cream
- Candied blood oranges
- Chocolate shavings
- Fresh berries, like strawberry, cherries, or blackberries
FAQs
Heavy cream, whole milk, dark chocolate, sugar, vanilla, salt, and gelatin. It is a simple mixture of ingredients you likely already have on hand!
Pudding, custard, and creme brulee are all made with egg yolks, whereas panna cotta uses gelatin (or agar agar for a vegan version).
We like serving them in individual cups, but it is also common to invert panna cotta from a mold onto a plate. Serve with whipped cream or our candied blood oranges.
If stored in the fridge for too long, panna cotta can become rubbery. We don’t recommend storing for more than 3 days before serving.
Hope you enjoy this Chocolate Panna Cotta recipe and have a beautiful, love-filled day.
Be the love.
xoxo
More Chocolate Desserts You Might Like
Dark Chocolate Panna Cotta
- Prep Time: 6 hours
- Cook Time: 20 mins
- Total Time: 6 hours 20 mins
- Yield: 6
- Category: dessert
- Method: stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy dark Chocolate Panna Cotta recipe is rich and satisfying, yet not overly sweet. Topped with an optional candied blood orange slice. Vegan-adaptable and can be made ahead!
Ingredients
- 1 1/2 cups heavy cream (or half and half, or 14-ounce can of coconut milk)
- 1 1/2 cups whole milk ( or half and half, or soy or nut milk)
- 1/8–1/4 cup sugar
- 2 teaspoons vanilla or coffee-flavored Liquor
- generous pinch salt
- 1 cup bittersweet chocolate chips
- 2 1/2 teaspoons gelatin (or 1 1/4 teaspoons agar agar)
- 1/4 cup water or fresh blood orange juice
Optional Candied Blood Oranges
- 1 blood orange- thinly sliced ( or use regular orange, see notes)
- 1/2 cup sugar
- 1/2 cup water
- 1 red beet- see notes
Instructions
- In a medium pot, gently heat whipping cream and milk over medium heat. Add 1/8-1/4 cup sugar, vanilla and salt. Stir often and just bring to a simmer, taking care not to boil.
- Turn heat to low and whisk in chocolate chips, stirring until melted and smooth. Taste. Add more sugar if you prefer, and gently stir over low heat to dissolve. Turn the heat off.
- In a small saucepan, warm orange juice (or plain water) just slightly. Sprinkle gelatin over the top, let it bloom for one minute, then stir with a fork until smooth. Add to the hot chocolate mixture and whisk well. Alternatively If using agar agar, sprinkle it while whisking, over the hot chocolate mixture directly, whisk well, and simmer for one minute. TIP: If you are unsure if your gelatin or agar agar are properly blended ( if it is clumped) use a blender or hand blender to blend until smooth- I always do this with agar agar.
- Pour into 6 ramekins, cups or glasses (stemless wineglasses, or vintage cocktail glasses work well here) and refrigerate 6 hours or overnight, or up to three days (covering with plastic wrap if longer than over night).
- Serve with a dollop of whipped cream or make the candied Blood oranges.
- Candied blood oranges: bring sugar and water to a simmer in a small saucepan. Add the thinly sliced oranges, coating all sides. Simmer over medium heat for 20 minutes, occasionally turning until oranges become tender and the syrup thickens. Turn heat to low, simmer 10-15 more minutes. Place slices on a cooling rack, reserving syrup.
- Once the panna cotta is firm, and the oranges have cooled, place a candied blood orange slice over the top and drizzle with a little of the syrup. Serve with a small spoon or refrigerate until ready to serve (wrap with plastic wrap).
Notes
- Make up to 3 days ahead and refrigerate until ready to serve.
- To intensify the beautiful color of the candied oranges, add 1-2 slices of raw red beet to the syrup while cooking, especially if you are using regular oranges.
- If using agar agar and for some reason it doesn’t set, scoop it out, reheat over low heat, until almost simmering, blend with an immersion blender until very smooth and you are certain agar agar is fully incorporated. Don’t be tempted to add more. Chill again.
Nutrition
- Serving Size: ½ cup with Candied Blood Orange
- Calories: 419
- Sugar: 50.4 g
- Sodium: 411.4 mg
- Fat: 21.6 g
- Saturated Fat: 13.6 g
- Carbohydrates: 54.6 g
- Fiber: 3.5 g
- Protein: 7.3 g
- Cholesterol: 34.3 mg
So easy to make and so tasty! There were no blood oranges to be found, so I topped it with raspberry whipped cream and fresh raspberries.
Hi Karen, I am so glad you enjoyed this! Raspberry whipped cream sounds lovely!
I couldn’t find agar agar or unflavored gelatin but I did find something called Plant-Based Jel.
Sounds like it’s a gelatin replacement.
It comes as a powder in small packets, have you heard of this? Do you think it will work for this recipe?
I have not tried this, so not sure if it will work here and in what quantity.
Sylvia, this was delicious! I was worried it might be a bit complicated whatwith the candied orange but I managed it and the results were fantastic! I didn’t have a blood orange, chances of me finding one where I recently moved to are less than zero. I didn’t even have a regular orange but I had a mandarin! It worked really well and was so complementary to my agar agar and coconut milk pannacotta. There are only two of us here to enjoy your recipes but that makes us extra lucky as we get to eat all the portions over a period of days (!) that might otherwise go to friends or family who live too far away! Ha ha! Yum yum! Happy New Year to you and Tonia whose recipes I try often with excellent results!
Great to hear Many! Happy New year to you too!
Could this be made using half-and-half in place of heavy cream?
Yes, it will be less creamy, but you can use it. 🙂
Everyone loved this dessert. I served it with a sliver of Italian Cream Cake garnished with half of a slice of candied blood orange and a dollop of the sauce. What a way to welcome 2020!
OMG- so good!!!! Guests raved.