Chocolate Panna Cotta
Chocolate Panna Cotta is a easy French recipe that serves 4. 650 calories per serving. Recipe by Philippe's Kitchen on YouTube.
Prep: 10 min | Cook: 3 hrs 10 min | Total: 3 hrs 35 min
Cost: $7.85 total, $1.96 per serving
Ingredients
- 100 g 70% dark chocolate (cut into pieces to facilitate melting)
- 50 cl Whole liquid fresh cream (at room temperature)
- 50 g Granulated sugar (adjust according to the chocolate's taste)
- 4 feuilles Gelatin sheets (to rehydrate in cold water)
- 30 g Dark chocolate for decoration (coarsely chopped to obtain shavings)
Instructions
Rehydrate the gelatin
Place the 4 gelatin sheets in a bowl of cold water and let soak for 5 minutes until they are supple.
Time: PT5M
Heat the cream and sugar
Pour the 50 cl of cream into a saucepan, add the 50 g of sugar and whisk lightly. Heat over medium heat, stirring until the mixture simmers, without letting it boil vigorously.
Time: PT6M
Temperature: 90°C
Incorporate the gelatin
Drain the gelatin sheets, gently press to remove excess water, then add them to the hot cream. Stir quickly until fully dissolved.
Time: PT2M
Temperature: 90°C
Melt the chocolate
Add the 100 g of dark chocolate pieces to the cream. Whisk vigorously until you obtain a smooth, homogeneous mixture.
Time: PT2M
Temperature: 90°C
Let cool
Remove the saucepan from the heat and let the mixture cool to room temperature for about 10 minutes.
Time: PT10M
Temperature: 25°C
Pour into the glasses
Transfer the preparation into a measuring cup then evenly distribute into 4 glasses using a ladle.
Time: PT3M
Refrigerate to set
Place the glasses in the refrigerator and let set for at least 3 hours.
Time: PT3H
Temperature: 4°C
Prepare the decoration
While the panna cotta sets, coarsely chop the remaining 30 g of dark chocolate with a knife to obtain shavings.
Time: PT2M
Garnish and serve
Just before serving, place a small pinch of chocolate shavings on each panna cotta.
Time: PT1M
Nutrition Facts
- Calories
- 650
- Protein
- 5.8 g
- Carbohydrates
- 25 g
- Fat
- 52.5 g
- Fiber
- 1.3 g
Dietary info: gluten‑free, contains dairy, non‑vegetarian
Allergens: milk, gelatin (pork)
Ingredient Substitutions
- Instead of 70% dark chocolate: milk chocolate, white chocolate (changes the flavor)
- Instead of Whole liquid fresh cream: 30% fat whole cream (different texture), whole milk (not recommended)
- Instead of Granulated sugar: cane sugar, sweetener (changes texture)
- Instead of Gelatin sheets: agar-agar (1 g per 250 ml liquid), gelatin powder
- Instead of Dark chocolate for decoration: milk chocolate, cocoa powder (different appearance)
Equipment Needed
- Saucepan
- Whisk
- Measuring cup or small jug
- Bowl for rehydrating gelatin
- Ladle or small pouring spoon
- Glasses or individual molds
- Refrigerator
- Kitchen knife
- Cutting board
Critical Steps — Do Not Skip
- Rehydrate the gelatin
- Dissolve the gelatin in the hot cream
- Fully melt the chocolate
- Respect the setting time in the refrigerator (minimum 3 h)
Chef Tips from the Video
- Use couverture chocolate (70% cocoa) for an intense flavor and optimal shine.
- For easy unmolding, choose silicone molds or leave a small gap between the glass edge and the mixture.
Troubleshooting
The panna cotta does not set.
Check that the gelatin was properly rehydrated and added to very hot cream. Increase the number of gelatin sheets by 1 to 2 depending on the amount of liquid.
Grainy or gritty texture.
Ensure the chocolate is completely melted and the mixture has not cooled too quickly. Pass the mixture through a sieve if lumps remain.
Decoration chocolate melts as soon as served.
Garnish the glasses just before serving and keep them chilled until presentation.
Storage
Refrigerator: Keep the glasses covered for 3 to 4 days in the refrigerator.
Freezer: Not recommended – gelatin texture deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mixture the day before and keep it chilled; add the chocolate shavings just before serving.
Last updated: August 20, 2026
