photo: Chocolate Panna Cotta

Chocolate Panna Cotta

No matter how difficult this recipe seemed to be, its cooking takes just minutes. This time I will share with you a recipe for a chocolate panna cotta. Panna cotta (Italian Panna cotta is a «Boiled cream») – it is a north-Italian dessert of cream, sugar and vanilla. A literal translation of this delicacy from the Italian language is a «boiled cream», but in fact it is rather a cream pudding with the addition of different ingredients.


  • Gelatine
    1 pcs
  • Cream 20%
    350 ml
  • Lemon zest
    1 tbsp
  • Dark chocolate
    100 g


  • 1. At first, soak gelatin in water for five minutes. I use one sheet because it is more convenient in use and does not have its own taste. Anyway, you need gelatin based on 500 ml of liquid (read the packaging).
  • 2. Heat the cream (20-35%) over medium heat in a saucepan. Pour the lemon zest (I have dried one) and crumbled chocolate. Mix cream well and do not overheat them otherwise chocolate will curdle in flakes – it will be absolutely tasteless.
  • 3. When the chocolate is melted well and mingled with cream, squeeze gelatin and add it to the mixture. Mix it well, gelatin will melt very quickly. And then pour it in molds, let it cool down and put into the fridge for a couple of hours.
  • 4. Also, if you need to remove the panna cotta on plates – just put the molds with it into the hot water for 10 seconds. After that, lay it out on plates. Sour sauce and mint will be suitable for the chocolate panna cotta.