Chocolate Panna Cotta

Giorgos Tsoulis

Experience the magic of authentic Italian chocolate panna cotta! This light, creamy dessert melts in your mouth, brought to life in a delightful recipe by Chef Giorgos Tsoulis.

5 from 1 vote

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Prep Time 5

Cook Time 10

Waiting Time 4

Total Time 4 15

Course Dessert

Cuisine Italian

Servings servings

Ingredients

For the Panna Cotta:

7 g gelatin sheets
60 ml whole milk
480 ml heavy cream
1 tsp vanilla extract
50 g granulated sugar
10 g cocoa powder

For Serving:

grated chocolate

Instructions

Fill a bowl with cold water and ice. Add the gelatin sheets and let them soften for 1-2 minutes.
In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, sugar, and cocoa powder. Stir with a whisk until the sugar dissolves and the mixture is heated. Remove from heat and set aside.
Be careful not to heat the milk too much, as it could damage the gelatin.
Drain the softened gelatin and add it to the warm mixture. Whisk until the gelatin is completely dissolved.
Pour the mixture into serving glasses and refrigerate for 4 hours, or until the panna cotta is set.
Top the chocolate panna cotta with grated chocolate before serving.

Notes

Chef’s tip: Be careful not to heat the milk too much, as it could damage the gelatin.