Panna cotta with chocolate sauce is a classic Italian dessert, known for its smooth and creamy texture. Originally from the Piedmont region, this treat is made with simple ingredients like cream, sugar, and a bit of gelatin to help it set.
The result? A silky, pudding-like dessert that’s light yet rich, with the delicate flavors of cream and vanilla.
While panna cotta is delicious on its own, it’s also incredibly versatile and can be paired with all sorts of toppings—caramel, fresh berries, or, as I'm making today, a luscious chocolate sauce.
This version with chocolate is a perfect balance of creamy and indulgent, just like the ones you might find at the finest Italian restaurants!
The great thing about panna cotta is how easy it is to prepare. With just a few steps and some patience while it chills, you’ll have a beautiful dessert that looks fancy but is simple to make.
You can choose to pour the mixture into individual molds for a classic presentation or use one large mold and slice it up when ready to serve.
Once it’s set in the fridge, the panna cotta is ready to be enjoyed. Whether you love it topped with caramel, chocolate sauce, or fresh fruit, the possibilities are endless.
Today, I’m showing you how to make panna cotta with a rich chocolate sauce—perfect for impressing guests or treating yourself to something sweet!
Ingredients
- Prep Time: 10 Min
- Chilling Time: 6 hours in the refrigerator
- Cook Time: 15 Min
- Servings: 4
Doses for 4 mini pudding molds of 8 cm (3 inches) in diameter
For the Panna Cotta
- 500 ml (2 cups) of heavy whipping cream, fresh
- 60 g (3 ½ tablespoons) of granulated sugar
- 1 vanilla bean
- 8 g of gelatin sheets (usually 4 sheets)
For the Chocolate Sauce
- 60 g (2 oz) of dark chocolate 70% cocoa
- 6 tablespoons of milk
Instructions
Making panna cotta with chocolate sauce at home is easier than you might think. Just follow these simple steps, and you'll have a delicious, creamy dessert in no time!
Step 1) - Start by soaking the gelatin sheets in a bowl of cold water. Let them sit for about 5-10 minutes. This will soften the gelatin, making it easier to mix into the cream later. Make sure the water is cold, as hot water can cause the gelatin to dissolve too quickly.
While the gelatin is soaking, take your fresh heavy cream and pour it into a small saucepan. To give your panna cotta that delicious vanilla flavor, take a vanilla bean and cut it open lengthwise with a sharp knife. Use the tip of the knife to scrape out the tiny seeds inside. Add the empty vanilla bean pod to the cream in the saucepan. If you prefer, you can use vanilla extract instead, but the vanilla bean gives a more intense and natural flavor.
Step 2) - Add the granulated sugar to the cream. Stir gently to help the sugar dissolve. Now cook the mixture over low heat for about 10 minutes. This allows the vanilla and sugar to blend perfectly with the cream. Remember, don’t let the cream boil! If it starts to simmer, reduce the heat a bit.
Step 3) - After the cream has been heated and the sugar has dissolved, turn off the heat. Use a spoon to carefully remove the vanilla bean pod from the cream.
By now, your gelatin should be soft and ready to use. Take the softened gelatin sheets out of the water and gently squeeze them with your hands to remove any excess water. Add the gelatin to the hot cream mixture.
Step 4) - Stir the cream with a whisk until the gelatin is fully dissolved. This step is important because you want the gelatin to be evenly distributed in the cream for a smooth panna cotta.
Once the gelatin is fully dissolved, it's time to pour the mixture into your molds. You can use small cups, ramekins, or any mold you like. After filling the molds, let them cool down to room temperature. Once they’ve cooled, cover them and place them in the refrigerator. Let the panna cotta chill for at least 6 hours, or overnight if you can. This allows the dessert to set and become firm and creamy.
The Chocolate Sauce
Step 5) - To prepare the chocolate sauce, start by finely chopping the dark chocolate into small pieces. Then, place the milk in a saucepan and gently heat it over low heat. Add the chopped chocolate to the warm milk, stirring constantly to help the chocolate melt smoothly. Keep stirring until the mixture becomes thick and creamy, with a smooth and velvety texture. This might take a few minutes. Once you have a rich, creamy chocolate mixture, it’s ready to be used for your panna cotta.
Step 6) - When you’re ready to serve your panna cotta, gently loosen the edges with a knife and turn it out onto a plate. Pour over the desired amount of chocolate sauce and enjoy!
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- Italian Vanilla Pudding (Budino alla Vanilla)
Storage
To keep your panna cotta with chocolate sauce fresh and delicious, it’s important to store them separately until you’re ready to serve.
Store the panna cotta in the refrigerator for up to 3 days.
For the chocolate sauce, allow it to cool to room temperature before storing. Pour the sauce into a clean, airtight jar or container and refrigerate. It will keep well in the refrigerator for up to a week. If the sauce thickens too much in the fridge, simply reheat it gently over low heat or in the microwave, stirring occasionally, until it reaches the desired consistency.
When you’re ready to enjoy your panna cotta, remove it from the refrigerator. Warm the chocolate sauce if necessary, then pour it over the panna cotta just before serving.
This will ensure that both the panna cotta and chocolate sauce have the best texture and flavor when you enjoy them!
Tips
Use Fresh Ingredients:
Always use fresh heavy cream and top quality chocolate for the best flavor in your panna cotta and sauce. Fresh ingredients make a noticeable difference in the taste and texture of the final dessert.
Chill Thoroughly:
Allow your panna cotta to chill for at least 6 hours, or overnight if possible. This ensures that it sets properly and has a smooth, creamy consistency when you unmold it.
Choose Vanilla Bean for Superior Flavor:
Using a vanilla bean instead of vanilla extract can elevate the flavor of your panna cotta. Using the whole vanilla bean pod provide a more intense and authentic vanilla flavor, along with a subtle, natural sweetness. Simply split the bean lengthwise, scrape out the seeds, and add the empty pod to your cream. This way, it adds flavor while keeping the cream white (whithout the seeds). Remember to remove the pod before setting the panna cotta.
Use Gelatin Sheets for Perfect Panna Cotta:
In Italy, gelatin sheets ("fogli di gelatina") are the go-to choice for making panna cotta. They dissolve evenly, ensuring a smooth, creamy texture without lumps. Unlike powdered gelatin, sheets have a neutral flavor that won’t interfere with the delicate taste of the dessert. Plus, they allow for precise control over the firmness, giving you perfect panna cotta every time! Soak them in cold water, squeeze out excess water, and add them to your warm cream mixture for the best results.
Recipe Card
Panna Cotta with Chocolate Sauce
Ingredients
For the Panna Cotta
- 500 ml heavy cream - 2 cups, fresh
- 60 g granulated sugar - 3 ½ tablespoons
- 1 vanilla bean
- 8 g gelatin sheets - (usually 4 sheets)
For the Chocolate Sauce
- 60 g dark chocolate - 2 oz
- 6 tablespoons milk
Instructions
The Panna Cotta
- Soak the gelatin sheets in a bowl of cold water. Let them sit for about 5-10 minutes.
- While the gelatin is soaking, take your fresh heavy cream and pour it into a small saucepan. To give your panna cotta that delicious vanilla flavor, take a vanilla bean and cut it open lengthwise with a sharp knife. Use the tip of the knife to scrape out the tiny seeds inside. Add the empty vanilla bean pod to the cream in the saucepan.
- Add the granulated sugar to the cream. Stir gently to help the sugar dissolve. Now cook the mixture over low heat for about 10 minutes. This allows the vanilla and sugar to blend perfectly with the cream. Remember, don’t let the cream boil! If it starts to simmer, reduce the heat a bit.
- After the cream has been heated and the sugar has dissolved, turn off the heat. Use a spoon to carefully remove the vanilla bean pod from the cream.
- By now, your gelatin should be soft and ready to use. Take the softened gelatin sheets out of the water and gently squeeze them with your hands to remove any excess water. Add the gelatin to the hot cream mixture.
- Stir the cream with a whisk until the gelatin is fully dissolved. This step is important because you want the gelatin to be evenly distributed in the cream for a smooth panna cotta.
- Once the gelatin is fully dissolved, it's time to pour the mixture into your molds. Once they’ve cooled at room temperature, cover them and place them in the refrigerator. Let the panna cotta chill for at least 6 hours, or overnight if you can. This allows the dessert to set and become firm and creamy.
The Chocolate Sauce
- To prepare the chocolate sauce, start by finely chopping the dark chocolate into small pieces. Then, place the milk in a saucepan and gently heat it over low heat. Add the chopped chocolate to the warm milk, stirring constantly to help the chocolate melt smoothly. Keep stirring until the mixture becomes thick and creamy, with a smooth and velvety texture. This might take a few minutes. Once you have a rich, creamy chocolate mixture, it’s ready to be used for your panna cotta.
- When you’re ready to serve your panna cotta, gently loosen the edges with a knife and turn it out onto a plate. Pour over the desired amount of chocolate sauce and enjoy!
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