Delicate chocolate panna cotta. Chocolate panna cotta Chocolate panna cotta

Panna cotta, or panna cotta, as it is often called, is a dessert that combines two essential ingredients - gelatin and cream. This delicate delicacy, in many ways reminiscent of custard, was invented by Italians in the small town of Piedmont. In literal translation, the name of the dish is translated as butter cream. In the classic panna cotta white color, but modern culinary specialists have come up with a large number of variations of the traditional recipe. So, chocolate panna cotta is especially tasty, the recipe of which you will find in our article.

Panna cotta with chocolate

This magical dessert will not take you long, however, it has its own tricks. For example, milk must be boiled and cooled until it does not burn your fingers.

Take:

  • 1 st. milk;
  • 1 st. fat cream;
  • 15 g of gelatin;
  • Chocolate bar;
  • 100 g of sugar.

Step by step recipe:

  1. Combine warm milk with cream.
  2. Pour gelatin into a small bowl, pour 50 ml. warm water, stir to remove any lumps. For complete readiness, you should wait another 10-15 minutes.
  3. Melt half of the chocolate using the "water bath" method, pour into the milk-cream mixture. Add sugar and stir.
  4. Put the swollen gelatin into the resulting mixture.
  5. Now the most important stage - heating on fire. For this step, choose a deep dish so that the cream does not run away. In no case do not boil the mass! Put it on minimum heat, heat to 80 degrees, stir. Remove from stove.
  6. Pour the prepared mixture into glasses, glasses, bowls. Wait until it cools down, put it in the refrigerator for several hours.
  7. Garnish the chilled dish with the remaining chocolate.

Why can't panna cotta be boiled? The answer is simple - when boiled, gelatin loses its completely gelling qualities, so the dessert will not be able to harden.

Panna cotta with cocoa

Sometimes chocolate can be replaced with cocoa, the taste and appearance will not change at all. This recipe is more budget than the first. A big plus is that any housewife has the ingredients in the kitchen.

Take:

  • 1.5 st. fat cream;
  • 0.5 st. milk;
  • 1 tbsp gelatin;
  • 4 tbsp cocoa.

Step by step recipe:

  1. Pour gelatin into cold milk, leave to swell for 15 minutes.
  2. Combine sugar and cream, put the mixture on fire, bring to a boil, stirring constantly. Boil 3 minutes. It is better to choose a deeper pan, as the cream will foam and rise a lot.
  3. Pour the swollen gelatin in milk into the sweet cream, heat over low heat, achieving complete dissolution of the gelatin. Boiling the mass is fraught with further non-solidification of the panna cotta, so do not boil it, but cook it like this: periodically remove from the stove, stir and put back on the fire.
  4. Sift cocoa through a fine sieve into the mixture, mix with a whisk.
  5. Pour the prepared dish into molds, send for 4 hours in the refrigerator.
  6. Dip the cooled dessert for 5 seconds in hot water, then he can quickly move from the mold to the dessert plate.
  7. Serve the panna cotta, garnished with berries and chopped chocolate.

Chocolate figurines for decoration

The dessert will look more appetizing and more beautiful if you decorate it with some figures, for example, flowers or a butterfly.

Take:

  • thick paper;
  • Is a felt-tip pen a pencil;
  • Parchment;
  • stapler.

You should:

  1. Draw the desired pattern on the piece of paper. If you do not have artistic abilities, print on a printer.
  2. Outline the outlines.
  3. Put parchment paper on top of the drawing and fix it with a stapler.
  4. Melt the chocolate using the water bath method.
  5. Dial the melted mass into a confectionery syringe, circle the contours of the drawing on the parchment. (The parchment is transparent, so there will be no particular difficulties).
  6. Remove the workpiece in the refrigerator, after complete hardening, the chocolate figure will quickly be removed from the parchment paper.
  7. Decorate to your liking.

Panna cotta cannot be considered ordinary custard or jelly, it has its own unusual recipe and special taste. It is not difficult to prepare a dessert if you know the main secrets of this Italian dish. Choose a recipe and delight loved ones.

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Panna cotta is a well-known Italian dessert made with cream or milk, vanilla and gelatin. At its core, this is a very tasty milk jelly, it can be made in many variations that your culinary fantasy will tell you. Panna cotta reminded me - these are dishes that are quite close in spirit and taste. This dessert is very easy to make and even a teenager can handle it. In its preparation, you can use both cream and milk, and you determine the fat content yourself, as you wish. This time I did not add vanilla sugar, but made a two-color jelly with cocoa. Panna cotta always turns out incredibly tasty and looks spectacular on the festive table.

Ingredients:

  • 500 ml milk or cream of any fat content
  • 10 gr gelatin
  • 1 tbsp cocoa
  • 50 gr sugar or powdered sugar

Cooking method

Soak gelatin in cream or milk and let stand for a while. Then add sugar and heat over low heat, stirring all the time. In no case do not bring to a boil, we only need the gelatin to dissolve well. We divide the liquid panna cotta into two parts and add cocoa to one, stir so that there are no lumps (if they suddenly form, then just strain everything through a fine strainer). In any sequence, pour one part into bowls or glasses. Let cool, then put in the refrigerator so that everything is well frozen and then carefully pour the remaining liquid on top. Place again in the refrigerator until the dessert is completely solidified. Sprinkle the panna cotta with a little cocoa before serving. Bon appetit.

Chocolate panna cotta will be able to surprise all your guests with its exquisite look and incredible chocolate taste. It looks insanely appetizing, and it is extremely easy to prepare. Therefore, if you are waiting for guests, but you don’t have time for baking, then panna cotta with chocolate is the perfect solution. If you have children, this dish will definitely please them, because what could be better than such an abundance of chocolate in an incredibly interesting serving?

Simple Ingredients for an Easy Dessert

We can say that panna cotta is a “relative” of the usual, long-familiar jelly. A little more ingredients, a newly built cooking process, a slightly complicated recipe - and the panna cotta is ready.

To do everything right, first of all, take care of the products that you will use in the dessert.

  • 1.5 cups of cream with a fat content of 25%;
  • 0.5 cups of milk;
  • 1 heaping tablespoon of instant gelatin;
  • 2 tablespoons of cocoa.

As you can see, all the ingredients can be easily found in the kitchen of any housewife. And after they are already distributed, you can start cooking. A recipe with a photo will help you correctly understand all the recommendations of step-by-step cooking.

How to cook chocolate panna cotta so that it turns out airy?

We pay special attention to details, do not interrupt processes and cook with soul - then you will definitely get the perfect dessert.


Panna Cota is the most delicate Italian dessert that has conquered the whole world with its creamy vanilla taste and light structure, thanks to which it melts in your mouth. Panna cotta is translated as boiled cream or boiled cream. But in fact, it is a cross between a pudding, a simple jelly dessert and a soufflé. Despite its beautiful and at the same time frighteningly unknown name, preparing panna cotta is very simple. The classic dessert consists of three ingredients: cream, vanilla and gelatin. However, many famous chefs insist on using 1 part fat 33-35% cream in the recipe with the addition of half a part of milk with a fat content of 2.5-4%. It is these proportions that give the desired texture to panna cotta.

There are also many variations of the preparation of a delicious Italian delicacy. Cream is a versatile product and goes well with just about anything. So panna kota is prepared with the addition of various fruits and berries, herbs, sweet sauces, syrups and toppings. Today I want to invite you to prepare a chocolate dessert panna cotta.

And now the most important question! What should a real panna cot look like? On the cut, the dessert should not have a glossy jelly, but a matte velvety texture, as in the photo.

Ingredients:

  • 300 ml heavy cream 33-35%;
  • 150 ml 2.5% milk;
  • 40 g of sugar;
  • 100 g of bitter unsweetened chocolate;
  • 12 g of proven dry gelatin;
  • 1 g vanillin.

If you are using sweet chocolate, reduce the amount of sugar. According to the recipe, the dessert should turn out with a very delicate sweetish taste. But the amount of sugar can be changed at your discretion, after taking a sample.

panna kota recipe with chocolate

1. Prepare gelatin. Dilute 12 g of dry powdered gelatin in 100 g of very cold water. Let's swell. Gelatin is better to use proven. It happens that jelly-based desserts do not harden well. But increasing the proportion of gelatin is also undesirable, since the panna cat will turn out to be too dense.

2. Now let's prepare the chocolate for decorating panna kota. With a special knife for vegetables, we make some large chips, using about 1/4 of the tile for this purpose. The remaining chocolate is broken into pieces, and the chips are removed in the refrigerator.

3. Pour milk into a saucepan or saucepan. We put on medium fire.

4. Add sugar and cream, mix. Bring to a boil and remove the saucepan from the heat.

5. Gelatin is already swollen by this time. Let the creamy mass cool for half a minute and add gelatin. Gelatin should not be added to the boiling mass, otherwise the dessert will not harden. The ideal temperature at which gelatin dissolves well and at the same time retains its gelling properties is 80-85 degrees.

6. Add chocolate pieces and stir immediately. For convenience, it is better to use a whisk. It is very important that the chocolate is natural, with a cocoa content of at least 70% and no vegetable fats. If the chocolate is not natural, it will not dissolve well. In this case, you will have to use a blender.

7. Pour the creamy chocolate mass into the molds. I usually use small silicone molds, they do not need to be greased or sprinkled with anything, and desserts with jelly come out of them quickly and easily. But you can use glass forms, glasses and bowls. You can also serve panna cotta in them. We send it to the refrigerator until completely solidified for 5-6 hours.

8. The panna cat jumps out of the silicone mold onto the plate by itself. If you used forms from other material, then lower the form for a couple of seconds in boiling water and then turn it over onto a plate. Sprinkle with prepared chocolate chips. And Bon Appetit! 🙂

Chocolate panna cotta is a delicate Italian dessert that can be easily prepared at home.

Friends, chocolate panna cotta is a Mediterranean jelly, which is characterized by incredible lightness and special tenderness. It looks like marmalade and is so soft that it is easily scooped up with a spoon. Today it is the most common dessert of Italian confectioners. Its obligatory components are cream and gelatin, and additives can be any, which gives good ground for variations, improvisation and experiments. But no matter how complicated the recipe is, it is prepared in a matter of minutes. One of the most delicious treats chocolate panna cotta is considered, its recipe and I propose to cook it today.
The technological process of preparing a dessert is not complicated at all, everything will be clear and clearly visible to you in step-by-step photographs. But nevertheless, I will now tell you a few subtleties and nuances of making chocolate panna cotta.

  • Take cream of any fat content. If you like sweets fatter, buy cream with a high percentage of fat.
  • Accordingly, and vice versa, for a lower fat content, take 10% cream, and for a dietary option, use milk.
  • Some cooks say that the best option is to mix milk and cream.

A properly prepared delicacy will be appreciated by the most capricious gourmets, and the exquisite taste will surprise all guests.
The advantages of chocolate panna cotta include lightness, it does not overload the stomach at all. Therefore, it can be eaten even after a hearty dinner. In addition, this dessert has a large utility factor. The Italian sweet is made up of calcium from dairy products and nutritious proteins.
The proposed dessert is decorated in transparent glasses. It looks great in glass containers. But if you wish, you can use glasses with long legs or silicone molds. Now let's see how to make chocolate panna cotta at home.

Cream - 250 ml
Gelatin - 1 tbsp. l.
Sugar - 50 g or to taste
Cocoa powder - 2 tbsp. l.
Spices (cinnamon stick, clove buds, anise stars, cardamom grains, peas allspice) - taste

Chocolate panna cotta step by step

1. Dilute gelatin in a small amount of water and leave to swell the crystals.

Advice: I recommend using instant gelatin, because. it will speed up the cooking process. However, before diluting gelatin, read the instructions for its use, which are indicated on the manufacturer's packaging. Since the product may differ in the method of brewing and the ratio of the amount of the proportion of liquid and gelatin.

2. Pour the cream into a saucepan, add cocoa powder, sugar and all the spices.

3. Put them on the stove, turn on medium heat and heat up a little without bringing to a boil.

That is, the cream should not boil, they should only warm up well.

Remove the pan from the heat, close the lid and leave to infuse so that the cream is saturated with the aroma of spices.

4. When the cream has reached room temperature, strain it through a fine iron sieve to remove all the spices from it.

Pour in the gelatin and mix well.

5. Pour the chocolate panna cotta into convenient molds and send it to the refrigerator to harden for 2-3 hours. The sweetness should acquire a very soft and not springy texture.

6. You can sprinkle the finished jelly with grated chocolate, finely chopped nuts or pour syrup from fresh red berries.

Although the classic Italian panna cotta is served with caramel, coffee or chocolate sauce.

Bon appetit!

Video recipe Chocolate panna cotta from Yulia Vysotskaya

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