Dark Chocolate Panna Cotta Recipe
This creamy dark Chocolate Panna Cotta recipe is rich and satisfying, yet not overly sweet. Topped with an optional candied blood orange slice. Vegan-adaptable and can be made ahead!
How to Make the Best Dark Chocolate Panna Cotta
There’s something undeniably elegant about panna cotta—that silky, wobbly Italian custard that melts on your tongue with every spoonful. This dark chocolate panna cotta takes that classic dessert and transforms it into a rich, decadent treat that chocolate lovers will adore. The best part? It’s surprisingly easy to make and can be prepared well in advance, making it perfect for dinner parties or special occasions.
What sets this recipe apart is the balance of flavors. The bittersweet chocolate provides depth without being cloyingly sweet, while the optional candied blood orange slices add a stunning visual appeal and a bright, citrusy contrast. The gorgeous ruby-red oranges become translucent and jewel-like when candied, turning each serving into an edible work of art.
This dessert is also incredibly versatile. For a vegan version, simply swap the dairy for coconut milk and use agar agar instead of gelatin—you’ll still achieve that perfect, trembling set that makes panna cotta so irresistible. Whether you serve it in elegant stemless wine glasses or rustic ramekins, this chocolate panna cotta is guaranteed to impress.
Dark Chocolate Panna Cotta
This creamy dark Chocolate Panna Cotta recipe is rich and satisfying, yet not overly sweet. Topped with an optional candied blood orange slice. Vegan-adaptable and can be made ahead!
Ingredients
Chocolate Panna Cotta
Candied Blood Oranges
Instructions
Chocolate Panna Cotta
- In a medium pot, gently heat whipping cream and milk over medium heat. Add sugar, vanilla and salt. Stir often and just bring to a simmer, taking care not to boil.
- Turn heat to low and whisk in chocolate chips, stirring until melted and smooth. Taste and add more sugar if you prefer, then gently stir over low heat to dissolve. Turn the heat off.
- In a small saucepan, warm orange juice (or plain water) just slightly. Sprinkle gelatin over the top, let it bloom for one minute, then stir with a fork until smooth. Add to the hot chocolate mixture and whisk well. If using agar agar, sprinkle it while whisking over the hot chocolate mixture directly, whisk well, and simmer for one minute.
- Pour into 6 ramekins, cups or glasses (stemless wineglasses or vintage cocktail glasses work well) and refrigerate 6 hours or overnight, or up to three days (covering with plastic wrap if longer than overnight).
Candied Blood Oranges
- Bring sugar and water to a simmer in a small saucepan. Add the thinly sliced oranges, coating all sides.
- Simmer over medium heat for 20 minutes, occasionally turning until oranges become tender and the syrup thickens. Turn heat to low, simmer 10-15 more minutes.
- Place slices on a cooling rack, reserving syrup.
- Once the panna cotta is firm and the oranges have cooled, place a candied blood orange slice over the top and drizzle with a little of the syrup. Serve with a small spoon.
Notes
- If you are unsure if your gelatin or agar agar are properly blended (if it is clumped), use a blender or hand blender to blend until smooth.
- This recipe is vegan-adaptable by using coconut milk and agar agar instead of dairy and gelatin.
- The panna cotta can be made up to three days ahead and stored covered in the refrigerator.
- Serve with a dollop of whipped cream if desired.
