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    Dark Chocolate Panna Cotta

    Allergy Friendly Recipes Dairy-Free Recipes Desserts Gluten Free Real Food May 5, 2020 | By Kristen Chidsey | 17 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Chocolate Panna Cotta is a decadent, creamy chocolate pudding made with simple ingredients and happens to be allergy-friendly. This dark chocolate panna cotta is egg and gluten-free with dairy-free and paleo options. 

    Chocolate Panna Cotta is a decadent, creamy chocolate pudding made with simple ingredients and happens to be allergy-friendly. This dark chocolate panna cotta is egg and gluten-free with dairy-free and paleo options. 

    Chocolate Panna Cotta on white serving plate topped with strawberries

     

    Friends, there is nothing I like more than chocolate. One of my closest friends has said on many occasions, that after hanging out with me she craves chocolate after breakfast, lunch, and dinner. From chocolate in my coffee to chocolate in my protein shake, to chocolate in my desserts, of course, I find a way to sneak in chocolate throughout my daily eating routine.

    And panna cotta made with chocolate happens to be one of my favorite options.

    What is a Panna Cotta?

    It can be a bit confusing to know if a dessert qualifies for a panna cotta, a pudding, mousse or custard. And really I don't care what you call a dessert as long as it tastes good. BUT I will clarify these terms so you can feel like you are in the know.

    In Italian, panna cotta means cooked cream. However, it is traditionally served cold and molded. Really panna cotta is just a simple pudding that is molded and served cold.

    Instead of being thickened with eggs like a custard, or cornstarch like a pudding, panna cotta is thickened with gelatin.

    How to Make Panna Cotta using Gelatin

    It is incredibly simple to make homemade panna cotta. The only hard part about the entire process is waiting for the panna cotta to set up.

    Ingredients for Paleo Panna Cotta on whtie counter

    Step One: Prepare your panna cotta molds.

    I use 6 ounce glass ramekins that I grease with melted coconut oil. You can use any 6-8 ounce mold you like, even custom panna cotta molds. In fact, you can even use glasses and serve the panna cotta right from the glass if desired.

    Step Two: Bloom the Gelatin.

    How to bloom gelatin

    To bloom gelatin just means to let the gelatin soften in liquid. Simply sprinkle the gelatin over a ¼ cup liquid and let it rest for 5 minutes---no mixing or anything!

    Step Three: Heat the Cream.

    Over medium-low heat, gently heat your choice of dairy (or non-dairy) gently. Add in espresso powder and vanilla extract to bring out the rich chocolate flavor in the panna cotta.

    Step Four: Whisk in the Bloomed Gelatin into the Panna Cotta.

    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.

    Step Five: Pour the heated cream over the chocolate. 

    Egg Free Chocolate Custard

    Over a strainer, pour the cream over the chocolate. The sieve is not necessary, but I like to use it to produce a super creamy, smooth panna cotta.

    The warm cream will melt the chocolate as you whisk the chocolate into the cream.

    Step Six: Divide Panna between prepared ramekins.

    Ramekins with chocolate panna cotta mixture

    Once the chocolate is melted into the cream, divide the heated cream between the ramekins.

    You may want to pour your chocolate mixture back through the sieve again, to catch any lumps, but that step is not necessary.

    Step Seven: Chill the Panna Cotta.

    Place the chocolate panna cottas in the fridge for at least 4 hours. If you are leaving in the fridge for over 4 hours, cover with plastic wrap, for up to 3 days.

    Step Eight: Unmold the Panna Cotta.

    To unmold panna cottas, place each ramekin in a bowl of warm water, that reaches halfway up the side of the ramekin, for 2-3 minutes. Remove ramekin from water and invert on a plate. Serve with berries, powdered sugar, or as is.

    Notes on Chocolate Panna Cotta

    • You can use any 6-8 ounce mold you like. In fact, you can even use glasses and serve the panna cotta right from the glass if desired.
    • For this Easy Chocolate Panna Cotta, you can use either cream, whole milk, or coconut milk. I personally love to use canned coconut milk. The coconut milk makes this panna cotta extremely rich and the coconut flavor pairs well with dark chocolate.
    • 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.
    • If you are using dairy to make Chocolate Panna Cotta, I like to use 1 cup of heavy cream and 1 cup milk for a creamy result. You may use all whole milk, all heavy cream or even half and half. 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.
    • Chocolate 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.
    • Panna Cotta is the PERFECT allergy-friendly dessert, as it is naturally egg-free, gluten-free, nut-free, soy-free, and corn-free. If you use non-dairy milk and chocolate, chocolate panna cotta can also be made Paleo, Whole-30 approved, and dairy-free.
    Chocolate Panna Cotta on white platter with strawberries

    Dark Chocolate Panna Cotta

    A super easy, allergy-friendly decadent chocolate panna cotta.  
    4.86 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Refrigerate: 4 hours hours
    Total Time: 15 minutes minutes
    Servings: 6
    Calories: 147kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 cups coconut milk divided
    • 2 teaspoons gelatin
    • 1 teaspoon espresso powder
    • 1 teaspoon vanilla extract
    • 4 ounces dark chocolate chopped
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Grease 6 (6 ounce) ramekins with melted coconut oil. 
    • Bloom the gelatin by sprinkling the gelatin over a ¼ cup coconut milk and let it rest for 5 minutes---no mixing or anything!
    • Over medium-low heat, gently heat your remainder of coconut milk gently. Add in espresso powder and 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.
    • Over a strainer, pour the cream over the chocolate. The sieve is not necessary, but I like to use it to produce a super creamy, smooth panna cotta. Whisk the cream into the chocolate to fully incorporate and melt chocolate. 
    • Once the chocolate is melted into the cream, divide between the ramekins.
    • Place the chocolate panna cottas in the fridge for at least 4 hours. If you are leaving in the fridge for over 4 hours, cover with plastic wrap, for up to 3 days.
    • To unmold the panna cottas, place each ramekin in a bowl of warm water, that reaches halfway up the side of the ramekin, for 2-3 minutes. Remove ramekin from water and invert on a plate. 
    • Serve with berries, powdered sugar or as is.

    Notes

    • You can use any 6-8 ounce mold you like. In fact, you can even use glasses and serve the panna cotta right from the glass if desired.
    • You can use either milk/heavy cream or coconut milk. I use canned, full-fat coconut milk. 
    • If you are using dairy to make Chocolate Panna Cotta, I like to use 1 cup of heavy cream and 1 cup milk for a creamy result. You may use all whole milk, all heavy cream, or even half and half. 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.
    • 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.
    • Panna Cotta is the PERFECT allergy-friendly dessert, as it is naturally egg-free, gluten-free, nut-free, soy-free, and corn-free. If you use non-dairy milk and chocolate, chocolate panna cotta can also be made Paleo, Whole-30 approved, and dairy-free.

    Nutrition

    Calories: 147kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 268mg | Fiber: 2g | Sugar: 8g | Vitamin A: 165IU | Calcium: 113mg | Iron: 2.3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Homemade Spaghetti Sauce
    Grilled Chicken Kabobs with Jerk Seasoning »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

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    1. Taryn

      July 13, 2018 at 4:33 pm

      5 stars
      I love panna cotta! This recipe is great! I gave up dairy recently so I needed a dairy free option. Thank you!

      Reply
      • Kristen Chidsey

        July 13, 2018 at 5:59 pm

        WAHOO!!! You have to love when you can find something to that fits your dietary needs. I am so happy this recipe hit the spot Tayrn.

        Reply
    2. Susanne

      July 13, 2018 at 3:38 pm

      5 stars
      This was so so so good! We adored it and my sweet tooth was completely satisfied!

      Reply
      • Kristen Chidsey

        July 13, 2018 at 6:00 pm

        Yay!! That makes me so so happy Susanne!

        Reply
    3. Liren | Kitchen Confidante

      June 15, 2018 at 7:51 pm

      Love that you added extra proteins to this beautiful dessert!

      Reply
      • Kristen Chidsey

        June 16, 2018 at 7:34 am

        It really helps justify that extra bite, right?! Well, at least it helps balance out the sugar and carb count for those who struggle with insulin and diabetes.

        Reply
    4. Carolyn

      June 15, 2018 at 3:40 pm

      I love how you added espresso powder! It is so tasty!

      Reply
      • Kristen Chidsey

        June 15, 2018 at 6:18 pm

        Thank you so much Carolyn! The espresso really does add a lot to enhance the chocolate

        Reply
    5. Jersey Girl Cooks

      June 12, 2018 at 8:01 pm

      5 stars
      This is a wonderful allergy free dessert!

      Reply
      • Kristen Chidsey

        June 13, 2018 at 7:42 am

        It really is a perfect way to enjoy a great dessert if you have allergies (or even if you don't)

        Reply
    6. Megan @ Megunprocessed

      June 12, 2018 at 6:18 pm

      I've never had this before, but it looks super yummy!

      Reply
    7. Elizabeth @ Confessions of a Baking Queen

      June 12, 2018 at 2:33 pm

      5 stars
      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!

      Reply
      • Kristen Chidsey

        June 13, 2018 at 7:44 am

        Oh thank you so much Elizabeth! It was a great day and a wonderful thing to celebrate! And vital proteins are wonderful! I hope you give this a try!

        Reply
    8. Liz Della Croce

      June 12, 2018 at 8:58 am

      5 stars
      I love how easy this is! This is a must-try!

      Reply
      • Kristen Chidsey

        June 13, 2018 at 7:47 am

        Liz, I hope you enjoy every bite!

        Reply
    9. Crystal Faulkner

      June 11, 2018 at 9:14 am

      LOVE panna cotta - this looks so easy too!

      Reply
      • Kristen Chidsey

        June 11, 2018 at 1:54 pm

        Crytal, I hope you do give this recipe a try. It is SO easy, and tasty.

        Reply

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    Chocolate Panna Cotta is a decadent, creamy chocolate pudding made with simple ingredients and happens to be allergy-friendly. This dark chocolate panna cotta is egg and gluten-free with dairy-free and paleo options. 

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Chocolate Panna Cotta is a decadent, creamy chocolate pudding made with simple ingredients and happens to be allergy-friendly. This dark chocolate panna cotta is egg and gluten-free with dairy-free and paleo options. 

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