• Melissa Harvey

Chocolate Panna Cotta

*originally posted 2/27/2011


For Chocolate Layer:

1 cup whole milk

1 T. (1/4 oz) unflavored powdered gelatin

2 cups whipping cream

1/2 cup sugar

3/4 cup bittersweet chocolate

1/2 tsp. vanilla extract

For Hazelnut Coffee Gelee

2 cups good quality brewed coffee (I used Hazelnut)

1/4 cup hot water plus 2 T. cold water

1/2 cup sugar

1-1/2 tsp. (1/8 oz) unflavored powdered gelatin

2 tsp. vanilla extract


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 Gelee.

For Coffee Gelee

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 Gelee over the top.

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

© 2010 - 2020 by CAJUN SUGAR PIE

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