Chocolate Panna Cotta
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
When I first tasted chocolate panna cotta at a fancy restaurant, I was amazed at how silky and decadent it felt on my tongue. So I decided to recreate it at home, and I'm thrilled to share this surprisingly simple version with you. The beauty of this dessert is that it comes together in just 45 minutes total, making it perfect for weeknight entertaining without stress. Dark chocolate is packed with antioxidants that make this indulgence feel a little bit better for you. The espresso powder adds a subtle depth that makes the chocolate sing, and honestly, there's nothing quite like serving something this elegant to people you love.
Ella x
Ingredients
- 400 gdark chocolate
- 600 mlheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 4 egglarge egg yolks
- 1 mLpure vanilla extract
- 6 gsalt
- 1 gespresso powder
Detail level
Instructions
- 1
In a medium saucepan, combine the dark chocolate and butter. Heat over low heat, stirring occasionally, until the chocolate is melted and the butter is fully incorporated.
- 2
In a separate bowl, whisk together the heavy cream, granulated sugar, large egg yolks, and salt until well combined.
- 3
Temper the egg yolks by slowly pouring the warm chocolate mixture into the egg yolk mixture, whisking constantly.
- 4
Remove the bowl from the heat and stir in the pure vanilla extract and espresso powder.
- 5
Pour the mixture into small individual serving cups or ramekins.
- 6
Refrigerate for at least 4 hours, or until the panna cotta is set.
- 7
Just before serving, sprinkle a layer of cocoa powder on top of each serving.
- 8
Serve chilled, with your choice of toppings such as fresh berries or caramel sauce.
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