Chocolate Panna Cotta
Chocolate panna cotta is a fun, easy recipe to take to a picnic or tailgating party. It can be dressed up for all kinds of events. The basic panna cotta recipe can be altered to encompass all kinds of flavors. Whatever you want, give it a try!
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
10minutes 2hours
  • 2cups heavy cream
  • 1/4cup sugar
  • 1tsp vanilla extract
  • 1packet powdered gelatin
  • 3tbsp cold water
  • 6oz chocolatechopped (semi-sweet, milk chocolate, your choice)
  1. Put 3 tbsps of cold water in a large measuring cup. (I use a 32 oz measuring cup that has a good pouring spout.) Add the gelatin and put aside.
  2. Pour the heavy cream and sugar into a saucepan. Heat on medium until the sugar is dissolved and the cream is hot, but not boiling. Add chocolate chunks and stir over low heat until completely melted. Do not boil.
  3. Remove from heat and add vanilla.
  4. Quickly transfer to the measuring cup with the gelatin. Stir to incorporate panna cotta and gelatin.
  5. Pour into 8 dessert cups. Put in fridge to set, at least 2 hours. Can be made the day before and covered in the fridge overnight.
  6. Serve with berries and whipped cream. (I added the puff pastry hearts for Valentine’s Day.) Panna cotta can also be made without the chocolate, just using the vanilla. If you’d like a fancier presentation, first coat the inside of the dessert bowl with flavorless cooking oil. To invert the panna cotta onto a plate, run a warm, thin knife around the the edge and turn out onto a small plate. Top with a berry coulis and fresh mint.
  7. The sky’s the limit with this recipe. It can be made with pumpkin and pumpkin spices in the fall. You can also use food coloring for different holidays!
Recipe Notes

Frosty mango mousse is a similar recipe.

Pumpkin pie panna cotta: replace chocolate chips with 1- 15 oz can of pumpkin. Add 2 tbsps of pumpkin pie spice.

Pumpkin pie panna cotta


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