Milk Chocolate Panna Cotta

October  8, 2016
2 Ratings
Photo by Mark Weinberg
  • Makes 4-6 servings, depending on the size of the vessel
Author Notes

Panna cotta was one of the first desserts I remember having in a restaurant and flipping for. I was about 14 and I was eating at Lidia Bastianich's restaurant in Kansas City (a place we often went for special occasions). The first bite was silky smooth but only chilled - not frozen. It was better than ice cream and I couldn't believe it. What I still can't believe is that it's such an easy dessert to make! This simple milk chocolate version is super loaded with sweet chocolate flavor, but still has that silky smooth texture. —Erin Jeanne McDowell

What You'll Need
  • 1/4 cup cool water
  • 1 1/4 teaspoons powdered gelatin
  • 2 1/4 cups heavy cream
  • 1/4 cup sugar
  • 14 ounces milk chocolate, chopped
  • 4 ounces dark chocolate, chopped
  • 1 1/2 teaspoons vanilla extract
  1. Gather four-six glasses or serving dishes and place them on a baking sheet. (If you plan to unmold the custards, opt for a ramekin or a sturdy disposable cup like a thick paper cupcake liner or a small plastic cup.) Make enough room in your fridge that it will fit comfortably.
  2. Pour the water into a small heat-safe dish and sprinkle the gelatin over top. Let bloom for 5 minutes.
  3. In a medium pot, heat the cream and sugar over medium heat. Bring the mixture to a simmer. While it heats, combine the chocolates in a medium, heat-safe bowl.
  4. When the cream comes to a simmer, stir to make sure the sugar is dissolved. Remove the pot from the heat and pour the cream over the chocolate mixture.
  5. Let the mixture sit for 15 seconds, then stir to fully combine. The mixture should be totally smooth. Stir in the bloomed gelatin and the vanilla.
  6. Divide the custard evenly between the prepared glasses (you can use a ladle, or pour it from a measuring cup with a spout). Chill the custard until set, at least 2 hours.
  7. Serve chilled – either in the containers or you can use a paring knife to loosen it around the edges and unmold onto a plate. (If you used a disposable mold, you can snip it with scissors and peel it away.)

See what other Food52ers are saying.

  • Laura J Davies
    Laura J Davies
  • Alex Duncan
    Alex Duncan
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • skali
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

7 Reviews

skali June 6, 2020
any suggestions on making this dairy-free -- i'm never sure about coconut milk vs coconut cream as a heavy cream substitute
Laura J. June 14, 2019
How many gelatin sheets would work for this recipe?
Nancy October 18, 2016
Could you use all dark chocolate instead of the milk chocolate?
Erin J. October 20, 2016
If you use dark chocolate, you'll need less gelatin, because the chocolate itself will firm up so much once it's chilled. Try it reduced by half!
Alex D. October 13, 2016
There is no mention of when to incorporate the bloomed gelatin; is it added to the chocolate custard mixture immediately prior to portioning it into serving containers/molds?
Erin J. October 20, 2016
Hi Alex - sorry, its hidden at the end of step 5!
Kentley October 12, 2016
When does the bloomed gelatin get added in?