This Chocolate Panna Cotta made with chocolate chips, milk, sugar, gelatin, heavy cream, and vanilla is a rich, creamy and easy-yet-impressive dessert that's perfect for special occasions!
A Quick Look at the Recipe
- Recipe Name: Chocolate Panna Cotta
- Course: Dessert
- Difficulty Level: Easy
- Cooking Method: Stovetop; then chill in refrigerator
- Ready In: ~ 6 hours, 15 minutes (15 minutes hands-on time + 6 hours to chill/set)
- Servings: 6
- Calories: 490 per serving
- Main Ingredients: Whole milk, gelatin, sugar, salt, chocolate chips, heavy cream, vanilla
- Flavor & Texture: Rich, chocolaty and velvety-smooth with a custard-like texture that will hold its shape if removed from the cups
- Make-Ahead: Yes; this dessert must be made at least 6 hours ahead, so you'll need to plan for that
When I want an impressive and indulgent no-bake chocolate dessert that I can make ahead, doesn't require a lot of work and is presented in convenient individual servings, this recipe is one of my go-tos.
Panna cotta (literal translation = "cooked cream") is an Italian dessert of sweetened and flavored cream that is similar to a custard, but it's thickened with gelatin instead of eggs.
This chocolate version is perfect for Valentine's Day and other holidays, special occasions, dinner parties, and date nights.
Love chocolate? Be sure to try my Easy Chocolate Mousse (Made Without Eggs), Easy Instant Pot Chocolate Lava Cakes and Homemade Cocoa Brownies too.
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Why You'll Love This Recipe
- Quick & Easy: It only takes about 15 minutes to make - no baking or special equipment required - then it goes into the fridge for 6 hours (or longer) to set up. I like to make it the day before and let it chill and set overnight.
- Chocolate Chips: Yes, you can successfully make panna cotta with chocolate chips. This is how I've made it for years, and my panna cotta always comes out nice and smooth and not at all gritty.
- A Few Less Calories: Traditional panna cotta is made with all heavy cream. I use a combination of heavy cream and whole milk to reduce those calories a bit while maintaining the creaminess.
Ingredients & Notes
Here are all of the ingredients you need to make this chocolate panna cotta recipe, along with some notes on preparation and making the best selections:
Ingredient amounts are in the recipe card below.
- Whole Milk
- Unflavored Gelatin
- Chocolate Chips - I use a combination of dark chocolate and milk chocolate for the perfect level of chocolaty goodness that's not overly sweet
- Sugar - regular white granulated sugar
- Salt
- Heavy Cream - I use heavy whipping cream (it has a slightly lower fat content), but regular heavy cream also works
- Vanilla Extract - I use and recommend pure vanilla extract for the best flavor
Substitutions & Variations
- Feel free to change the ratio of dark chocolate to milk chocolate chips, or use just one or the other (or you could use white chocolate chips for a white chocolate panna cotta). Note that you may need to adjust the amount of sugar to get your desired level of sweetness.
- You can also change the ratio of milk to heavy cream.
- Chocolate bars can be used instead of chocolate chips if you prefer; finely chop the chocolate before using.
- To make a classic vanilla panna cotta: Follow the recipe as written except omit the chocolate chips.
How to Make Chocolate Panna Cotta
This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Place the milk in a medium saucepan and sprinkle the gelatin evenly over the top. Let sit for 5 minutes.
Add the chocolate chips, sugar and salt. Put the saucepan over medium-low heat and heat, stirring constantly, until the chocolate chips have melted, the gelatin and sugar have dissolved, and the mixture is hot and steaming (do not boil or simmer).
Off the heat, add the heavy cream and vanilla extract; stir until well-combined.
Evenly divide the chocolate mixture between 6 glass cups or ramekins. Place in the refrigerator and chill until set, at least 6 hours.
Optional: Removing the Panna Cotta from the Cups
I personally prefer to serve panna cotta right in the cups because it's easier and just as pretty. And honestly, unmolding it can be a bit fussy, so I skip that step and have no worries about whether it will come out okay.
Traditionally, though, panna cotta is removed from the cups and served on a plate. Here's how to do it (for extra insurance, you can lightly grease the cups with a neutral-flavored oil before filling):
- Put the cup in a bowl of hot water for 30 seconds to 1 minute.
- Run a knife along the edges to loosen the panna cotta from the cup.
- Invert the cup onto the serving plate. If the panna cotta doesn't immediately release, gently tap on the bottom of the cup or give the cup a gentle shake back and forth. If needed, re-dip the cup in the hot water.
- Remove the cup. Garnish as desired.
Recipe Tips
- Don't boil (or even simmer) the chocolate mixture, as that can reduce the gelatin's ability to thicken and properly set the panna cotta. It should be hot and steaming with the target temperture being between 130° and 140°F.
- Stir the chocolate mixture constantly while heating to ensure that everything is well combined and there are no lumps in your finished dessert.
- The amount of panna cotta in each serving is a little over ½ cup, so use glass cups or ramekins that are 6 ounces or larger. I used 10-ounce cups.
- If you plan to serve the panna cotta unmolded on a plate, I suggest using a wider and more shallow cup rather than a taller cup to make unmolding a bit easier.
Storage
Store chocolate panna cotta, covered, in the refrigerator for up to 3 days. I like to put plastic wrap right on the surface of the panna cotta to prevent a skin from forming.
Serving Suggestions
I like to serve my chocolate panna cotta right in the cups topped simply with a dollop of my homemade sweetened whipped cream, a fresh berry or two (raspberry or strawberry are my favorites), and a few chocolate chips or a sprinkle of grated chocolate.
You can also add things like chocolate sauce, caramel sauce, a fruit sauce or chopped nuts. Or you can just enjoy it as-is without any garnishes.
I hope you try this easy Chocolate Panna Cotta recipe and love it as much as I do. Thanks for visiting today!
More Make-Ahead Dessert Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Chocolate Panna Cotta
Ingredients
- 1¼ cups whole milk
- 1 (.25-ounce) packet unflavored gelatin powder
- 3.5 ounces dark chocolate chips, about ½ cup
- 3.5 ounces milk chocolate chips, about ½ cup
- ½ cup white granulated sugar
- ⅛ teaspoon salt
- 1½ cups heavy cream, or heavy whipping cream
- 2 teaspoons pure vanilla extract
Instructions
- Pour the milk into a medium saucepan (I use a 3-quart saucepan). Evenly sprinkle the gelatin over the milk. Let sit for 5 minutes; this allows the gelatin to absorb some of the milk and soften so it will dissolve quicker. After the 5 minutes, the milk will look like it has a wrinkled surface.
- Add the dark chocolate chips, milk chocolate chips, sugar, and salt. Stir to combine. Place the pot on the stove over medium-low heat and heat, stirring constantly, just until the chocolate chips have completely melted, the sugar and gelatin have completely dissolved, everything is well combined, and the mixture is hot and lightly steaming.Do not boil (or even simmer) the mixture, as this can reduce the gelatin's ability to properly thicken and set the panna cotta. The temperature of the liquid should be around 130°F to 140°F.
- Off the heat, add the heavy cream and vanilla extract. Stir until everything is well combined.
- Evenly divide the mixture among 6 glass cups or ramekins (6 ounces or larger; I use 10-ounce cups. Each cup should have a little over ½ cup of the mixture in it).TIP: I use a saucepan that has a pour spout to make this easy. Alternately, you can transfer the mixture to a measuring cup with a pour spout. Also, I like to put the cups on a tray before filling so that it's easier to carry them to the refrigerator.
- Refrigerate until thoroughly chilled and set, at least 6 hours (longer is okay; I often let them set overnight).Keep them uncovered for the first 2 hours to prevent condensation from forming and dripping down onto the panna cotta. Then cover them with plastic wrap for the remainder of the time and until ready to serve.
- Serve chilled as-is or top with your desired garnishes, such as whipped cream, fresh berries, and/or chocolate chips or grated chocolate.
Notes
- Each serving of panna cotta is a little over ½ cup, so choose your glass cups or ramekins accordingly depending on the type of presentation you want. I use 10-ounce cups.
- I prefer to serve panna cotta right in the cups; it's easier, just as pretty and delicious, and there's no worrying about whether it will come out okay. Traditionally, though, it is taken out of the cups and served on a plate. If you'd like to do that, here's how (for extra insurance, you can lightly coat the cups with a neutral-flavored oil or spray before filling, but it's not necessary):
- Put the cup in a bowl of hot water for 30 seconds to 1 minute.
- Run a knife along the edges to loosen the panna cotta from the cup.
- Invert the cup onto the serving plate. If the panna cotta doesn't immediately release, gently tap on the bottom of the cup or give the cup a gentle shake back and forth.
- Remove the cup. Garnish as desired.
- If you plan to serve the panna cotta unmolded on a plate, I suggest using a wider and more shallow cup rather than a taller cup to make unmolding a bit easier.
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