Dark Chocolate Panna Cotta
Made with simple ingredients, this recipe for dark chocolate panna cotta comes together with ease to create a rich, creamy, allergy-friendly, no-bake dessert.
Nutrition Facts
Ingredients
Instructions
Grease 6 (6-ounce) ramekins with melted coconut oil. Place 4 ounces dark chocolate (chopped) into a large mixing bowl and set aside.
Bloom the gelatin by sprinkling 2 teaspoons gelatin over ¼ cup canned coconut milk and let it rest for 5 minutes. No need to mix.
Over medium-low heat, gently heat the remaining 1¾ cups canned coconut milk gently. Add in 1 teaspoon espresso powder and 1 teaspoon vanilla extract, and whisk well.
Once the cream mixture is just simmering, add in the gelatin and whisk well. Remove from heat. It is important to not allow the cream to boil.
For the smoothest results, pour through a fine-mesh strainer or sieve over the mixing bowl with the chocolate. Whisk the cream into the chocolate to fully incorporate and melt the chocolate.
Once the chocolate is melted into the cream, divide it evenly between the ramekins.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Amindfullmom →Chef's Notes
Ramekins: You can use any 6-8 ounce mold you like. You can even use glasses and serve the panna cotta right from the glass if desired.
Milk/Cream: You can use either whole milk, heavy cream, or canned coconut milk. I would not recommend low-fat milk when making a panna cotta, as you want a velvety, rich consistency that is not achievable when using low-fat milk
To make Dairy-Free Chocolate Panna Cotta, use dairy-free chocolate and coconut milk.
To make Paleo Chocolate Panna Cotta, use coconut milk as your choice of dairy and Paleo-approved chocolate.
Storage: Panna Cotta will keep in the fridge for up to 3 days. Fresh Panna Cotta is best, but you can also freeze panna cotta (unmolded), for up to 3 months. Defrost in the fridge overnight before serving.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I love panna cotta! This recipe is great! I gave up dairy recently so I needed a dairy free option. Thank you!
This was so so so good! We adored it and my sweet tooth was completely satisfied!
This is a wonderful allergy free dessert!
Congrats on defying the odds! That is awesome, what a great feeling for you this birthday. I absolutely love that you used vital proteins in this recipe!!! So fun!
I love how easy this is! This is a must-try!
Did you make this recipe?
Leave a Comment