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Milk chocolate panna cotta served
Rich chocolate cream dessert set with gelatine

Milk chocolate panna cotta

Author: Flavelo
Recipes Cakes and Desserts
If classic panna cotta is the 'little black dress', this milk chocolate version is the velvet ballgown. The cocoa butter in milk chocolate adds extra creaminess to the dessert, making its texture denser and richer than the traditional version. The trick is to work the fat in the chocolate and the cream into a perfect emulsion.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 485 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Saucepan
  • Whisk
  • Bowl for chocolate
  • Glasses

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine leaves in cold water.

Tip: Always use cold water; gelatine would 'disappear' in warm water.
2 ✓

Place the broken chocolate in a heatproof bowl.

Tip: The smaller you break it, the faster and more evenly it melts in the warm cream.
3 ✓

Heat the cream, milk, sugar, and scraped vanilla seeds to boiling point in a saucepan.

Tip: Stir so the sugar doesn't burn on the bottom.
4 ✓

Remove the cream from the heat and pour over the chocolate. Wait a minute, then stir until smooth.

Tip: The heat melts the chocolate. Resting helps the heat penetrate the chocolate pieces. (Heat transfer).
5 ✓

Squeeze out the gelatine and stir into the still warm chocolate cream until completely vanished.

Tip: The cocoa butter in the chocolate and the aqueous phase of the cream form an emulsion, and the gelatine stabilises this.
6 ✓

Strain the cream, then portion into glasses.

Tip: Straining removes air bubbles too, making the dessert surface nicer.
7 ✓

Chill for at least 4 hours before serving.

Recipe FAQ

Can I use dark chocolate?
Yes, but add a little more sugar as dark chocolate is more bitter.
Why is the cream grainy?
You probably overheated the chocolate or didn't mix the gelatine thoroughly enough.

Ingredients

  • 400 ml Double cream
  • 100 ml Whole milk
  • 150 g Good quality milk chocolate (broken into small pieces)
  • 50 g Caster sugar
  • 1 Vanilla pod
  • 3 Gelatine leaves