Milk Chocolate Panna Cotta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
There's something magical about panna cotta that makes you feel like you're serving something fancy, yet it's surprisingly simple to pull together. This milk chocolate version is one of my go to desserts when I want to impress without spending hours in the kitchen. With just 45 minutes total from start to finish, you'll have silky smooth elegance on the plate. The cocoa powder brings not only that deep chocolate flavor we all crave but also powerful antioxidants that make this indulgence feel a little bit better. It's the kind of dessert that tastes expensive but won't break the bank or your schedule.
Ella x
Ingredients
- 400 mlheavy cream
- 200 mlwhole milk
- 200 ggranulated sugar
- 50 gunsweetened cocoa powder
- 10 ggelatin
- 200 gmilk chocolate chips
- 5 gsalt
- 1 mLvanilla extract
- 1unflavored gelatin
- 50 gmilk chocolate shavings
Detail level
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin over 50ml of cold water. Let it soften for 5 minutes.
- 2
In a medium saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Heat over medium heat, whisking constantly, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to scald the mixture.
- 3
Remove the saucepan from the heat and add in the softened gelatin, stirring until it has dissolved.
- 4
Add the milk chocolate chips to the saucepan and let it sit for 2-3 minutes, allowing the chocolate to melt.
Tip: Stir gently to avoid creating air bubbles.
- 5
Whisk the mixture until it is smooth and well combined.
- 6
Add the vanilla extract and whisk to combine.
- 7
Pour the mixture into small individual serving cups or ramekins.
- 8
Refrigerate the panna cotta for at least 4 hours, or until set.
- 9
Just before serving, sprinkle with milk chocolate shavings and serve chilled.
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