Chocolate Panna Cotta Parfaits Recipe
Chocolate panna cotta, a classic Italian dessert, is a rich and creamy dessert that combines the smoothness of cream with the indulgence of chocolate. If you're a chocolate lover, this dish is a dream dessert.
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Panna cotta is an elegant and impressive dessert that is perfect for special occasions or dinner parties. It has a smooth and glossy appearance that can be beautifully presented in individual serving dishes, making it a visually appealing dessert that will impress your guests.
Tips for making the chocolate panna cotta recipe:
While this dessert may sound fancy, it's actually quite simple to make. This recipe will walk you through how to make chocolate panna cotta at home.
I prefer to make this recipe with heavy cream, which gives it its rich and luxurious texture. Some recipes use half-and-half or whole milk, but this results in a lighter, less creamy version. My recipe uses the following:
- Heavy cream: the cream is used both in the panna cotta and the chocolate ganache topping
- Powdered gelatin and cold water: Gelatin is used to set the panna cotta and give it its firm texture. Cold water is used to dissolve the gelatin before adding it to the cream mixture.
- Chocolate: use a finely chopped dark chocolate. Small chocolate pieces melt more easily in the hot cream.
- Granulated sugar
There are many options to add some decor to the top of this dessert: add fresh berries, drizzle with caramel or peanut butter sauce, add toasted nuts for a bit of crunch, etc....
Chances are you probably have serving dishes that the panna cotta will look nice in. Use tall glasses, ramekins or martini glasses.
Chocolate Panna Cotta Parfaits
- 6 Parfait Glasses (6 ounces)
Chocolate Panna Cotta
- 1 tablespoon Powdered Gelatin
- 2 tablespoon Cold Water (to sprinkle gelatin over)
- 3 Cups Heavy Cream
- ⅓ Cup Granulated Sugar
- 5 Ounces Dark Chocolate finely chopped
- 3 Fluid Ounces Heavy Cream
- 5 Ounces Dark Chocolate, chopped finely
Chocolate Panna Cotta
- Sprinkle powdered gelatin over the cold water. Set aside to allow gelatin to set.
- Place cream and granulated sugar in a medium-sized saucepan. Bring to a low boil over medium heat. Stir occasionally to avoid scorching the cream.
- Remove from heat as soon as the cream begins to boil.
- Add gelatin to the cream mixture and stir until the gelatin is completely dissolved.
- Add the chocolate to the cream mixture. Let the chocolate and cream rest for 5 minutes then stir until smooth.
- Pour mixture into a heat-proof measuring cup and distribute evenly between the 6 parfait glasses.
- Place parfaits in the refrigerator for at least 3 hours to set.
Ganache Topping (add after the panna cotta has set)
- Heat heavy cream to a low boil. Pour over chocolate pieces and let sit for 5 minutes). Stir until smooth.
- Pour chocolate ganache over the panna cotta in the parfait glasses. Place parfait glasses in fridge until ready to serve.