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.
Grease 6 (6-ounce) ramekins with melted coconut oil. Place the chocolate into a large mixing bowl and set aside.
Bloom the gelatin by sprinkling the gelatin over ¼ cup of the coconut milk and let it rest for 5 minutes. No need to mix.
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.
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.
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.
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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 milkTo 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.