Chocolate Panna Cotta

5 from 1 vote

Smooth, creamy, and chocolatey, this panna cotta comes together easily and is great for special occasions. I like to serve these with edible chocolate leaves.

Course Dessert

Cuisine Italian

Keyword Chocolate, dairy-free, dessert, egg-free, italian, nightshade-free, nut-free, panna cotta

Prep Time 20

Cook Time 10

Set Time 2

Total Time 2 30

Servings

Calories 260kcal

Author Jenny Ross

Ingredients

2 ounces unsweetened chocolate
1/2 cup coconut or almond milk beverage
1 teaspoon gelatin
generous pinch of salt
1 teaspoon stevia glycerite or 1/2 cup granulated monk fruit
1 1/2 cups heavy cream or coconut cream for dairy-free
1 teaspoon vanilla

Instructions

Finely chop the chocolate and reserve.
Pour 1/2 cup coconut beverage in a medium size sauce pan and sprinkle gelatin on top. Allow the gelatin to rehydrate for 5-10 minutes.
Add the salt and sweetener to the gelatin and coconut beverage mixture. Heat this over medium high heat until the gelatin is dissolved. Turn off heat and add chopped chocolate and let sit 5 minutes, covered. Whisk to combine until smooth. Add vanilla.
Pour through a fine meshed strainer into a large liquid measuring cup (helps with pouring into individual serving dishes). Pour into 6 individual ramekins and let set for 2-4 hours.
Remove the panna cotta from the refrigerator 1 hour before serving to allow to come to room temperature.

Notes

The easiest way to prepare this is to pour the panna cotta into individual glasses for serving. You can also pour it into silicon molds and freeze until just solid, then press out of the molds and onto serving dishes. In the photo here, I have also used chocolate leaves. To make these, paint the back of leaves with melted chocolate and set aside to cool. When set and firm, peel the leaves off and decorate them with edible gold dust, if desired.

Nutrition