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Chocolate Panna Cotta

Yields1 Serving

Chocolate Panna Cotta with Coffee Gelee

For Chocolate Layer:
 1 cup whole milk
 1 tbsp (1/4 oz.) unflavored powdered gelatin
 2 cups whipping cream
 ½ cup granulated sugar
 ¾ cup bittersweet chocolate
 ½ tsp vanilla extract
For Hazelnut Coffee Gelée :
 2 cups good quality brewed hazelnut coffee
 ¼ cup hot water plus 2 T. cold water
 ½ cup granulated sugar
 1 ½ tsp (1/8 oz.) unflavored powdered gelatin
 2 tsp vanilla extract
For Chocolate Layer:

Pour milk into small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.


Place a medium saucepan over medium heat, stir in cream, sugar, and vanilla. Bring to a low boil. Add chocolate and whisk until melted. Whisk the gelatin mixture into chocolate mixture until gelatin has dissolved.


Transfer to nice glasses for serving. (I used martini glasses.) Chill for 2-3 hours before adding Coffee Gelée .

For Coffee Gelée :

In a small bowl, sprinkle gelatin over 2 T. cold water. Set aside for about 2 minutes.


In a small saucepan over medium heat, combine sugar and 1/4 cup hot water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Add coffee and vanilla. Add gelatin mixture and stir until gelatin dissolves. Let mixture cool until it reaches room temperature.


Remove Chocolate Panna Cotta from refrigerator after it has chilled for at least two hours or until top is set. Pour room temperature Coffee Gelée over the top.


Return to the refrigerator for 4-6 hours. Garnish with whipped cream before serving.