I love creating desserts that feel elegant yet are surprisingly simple to make, and this Chocolate Panna Cotta is one of those recipes. Silky, creamy, and perfectly chocolatey, it’s a dessert that always impresses guests or satisfies my sweet cravings at home.
Chocolate Panna Cotta
Of all the many desserts I adore—from chewy mochi to fudgy brownies—Panna Cotta undoubtedly claims the top spot.
It’s not only incredibly easy to make, but it can also be prepared well in advance, making it perfect for entertaining or satisfying a spontaneous sweet craving.
Most importantly, it’s a dessert my whole family truly loves.
My daughters often ask me to make it—it’s one of their favorite treats!
Over time, I’ve enjoyed creating many different variations, like my:
- Foolproof Lemon Panna Cotta
- Silky Matcha Panna Cotta
- Silky Jasmine Panna Cotta
- Creamy Mango Panna Cotta
- Coconut Panna Cotta
This time, I’m excited to share my Chocolate Panna Cotta. The method is very similar to the others—simple, no-bake, and perfect for making ahead—but with a deeply indulgent, chocolatey twist that makes it feel entirely new.
Why you‘ll love this recipe
- Combines the rich taste of chocolate with a silky, melt-in-your-mouth texture.
- Features two layers: a firm chocolate pudding base and a smooth raw chocolate topping.
- Perfect for special occasions, dinner parties, or as an elegant individual dessert.
- Beginner-friendly with clear instructions and minimal tools needed.
Ingredients
For the Chocolate Panna Cotta (Bottom Layer)
- 160g dark chocolate (50%–70% cocoa, cut into 1 cm cubes)
- 30g granulated sugar (adjust according to chocolate type and taste)
- 600g whole milk (or coconut milk for lactose-free version)
- 15g gelatin sheets (soaked in 100 ml ice water)
- 300g heavy cream (30%+ fat, no need to whip)
- 100 ml ice water (for soaking gelatin sheets)
Chocolate Layer (Top Flavor Layer)
- 120g dark chocolate (same type as used in pudding)
- 190g heavy cream (for melting chocolate, do not whip)
- 20g cocoa powder (for decoration, sifted; can substitute with unsweetened coconut or chocolate shavings)
Instructions
Make Chocolate Panna Cotta (Bottom Layer)
Soften gelatin sheets: Cut 15g gelatin sheets into small pieces, soak in ice water for 5–8 minutes until soft and semi-transparent.
Heat mixture: In a clean, dry non-stick pot, combine 160g chocolate, 30g sugar, and 600g milk. Heat over medium-low heat, whisking constantly until fully melted and smooth. Keep temperature 50–60°C to avoid gelatin issues.
Add gelatin and cream: Remove from heat, stir in softened gelatin until dissolved. Pour in 300g heavy cream and mix until uniform. Strain through a fine sieve to ensure smoothness.
Chill: Pour into pudding cups or molds, gently tap to remove air bubbles. Refrigerate at least 4 hours until fully set.
Make Chocolate Layer & Assemble
Prepare chocolate: In a separate pot, heat 190g heavy cream over low heat until just bubbling. Add 120g chocolate, stir until smooth. Cool to room temperature.
Layer: Slowly pour cooled chocolate over chilled pudding, pouring along cup walls to avoid disturbing base. Refrigerate 30 minutes until set.
Decorate: Sift 20g cocoa powder evenly on top to finish. The final dessert combines the bouncy chocolate pudding with a silky raw chocolate layer.
Frequently Asked Questions
Q: Can I use gelatin powder instead of sheets?
Yes, use a 1:1.5 ratio (22.5 g powder) dissolved in 70 g cold water.
Q: Can I make this ahead?
Absolutely. Make the pudding base the day before and assemble with the raw chocolate layer a few hours prior to serving.
Q: Can I substitute coconut milk for dairy milk?
Yes, it gives a subtle coconut aroma and keeps it lactose-free.
Q: How do I store it?
Keep refrigerated in an airtight container. Best eaten within 2–3 days.
Easy No-Bake Chocolate Panna Cotta
Ingredients
For the Chocolate Panna Cotta (Bottom Layer)
- 160 g dark chocolate 50%–70% cocoa, cut into 1 cm cubes
- 30 g granulated sugar adjust according to chocolate type and taste
- 600 g whole milk or coconut milk for lactose-free version
- 15 g gelatin sheets soaked in 100 ml ice water
- 300 g heavy cream 30%+ fat, no need to whip
- 100 ml ice water for soaking gelatin sheets
Chocolate Layer (Top Flavor Layer)
- 120 g dark chocolate same type as used in pudding
- 190 g heavy cream for melting chocolate, do not whip
- 20 g cocoa powder for decoration, sifted; can substitute with unsweetened coconut or chocolate shavings
Instructions
Make Chocolate Panna Cotta (Bottom Layer)
- Soften gelatin sheets: Cut 15g gelatin sheets into small pieces, soak in ice water for 5–8 minutes until soft and semi-transparent.
- Heat mixture: In a clean, dry non-stick pot, combine 160g chocolate, 30g sugar, and 600g milk. Heat over medium-low heat, whisking constantly until fully melted and smooth. Keep temperature 50–60°C to avoid gelatin issues.
- Add gelatin and cream: Remove from heat, stir in softened gelatin until dissolved. Pour in 300g heavy cream and mix until uniform. Strain through a fine sieve to ensure smoothness.
- Chill: Pour into pudding cups or molds, gently tap to remove air bubbles. Refrigerate at least 4 hours until fully set.
Make Chocolate Layer & Assemble
- Prepare raw chocolate: In a separate pot, heat 190g heavy cream over low heat until just bubbling. Add 120g chocolate, stir until smooth. Cool to room temperature.
- Layer: Slowly pour cooled chocolate over chilled pudding, pouring along cup walls to avoid disturbing base. Refrigerate 30 minutes until set.
- Decorate: Sift 20g cocoa powder evenly on top to finish. The final dessert combines the bouncy chocolate pudding with a silky raw chocolate layer.
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