Chocolate Panna Cotta



  • Couverture – 200g
  • Heavy Cream – 3 1/2 cups
  • Milk – 1 1/2 cup
  • Sugar – 3 tablespoons
  • Gelatin – 12 sheets (20g)

For sauce:

  • Sugar – 1/2 cup
  • Orange – 1 cup (only juice)
  • Honey – 1 tsp
  • Cream – 1 tablespoon


  1. Pour into a saucepan the cream, milk and sugar and heat.
  2. Allow the mixture to boil.
  3. Put the gelatine sheets in a bowl of water to soften. Drain and add to the saucepan.
  4. Mix well and remove pot from heat.
  5. Cut the couverture into pieces and add to pot.
  6. Stir constantly until melted and allow the mixture to cool slightly.
  7. Fill small ramekins and refrigerate for 3-4 hours. Take the panna cotta out of the ramekins by dipping the bottom of the ramekins in hot water for 1 second.
  8. Place in a saucepan the sugar, honey and half of the orange juice.
  9. Stir and add the remaining juice and boil for 15 minutes until sauce thickens.
  10. Pour at the end the heavy cream and mix well.
  11. Once cool serve the panna cotta with a spoonful of the sauce.

3 thoughts on “Chocolate Panna Cotta

  1. Pingback: Avocado-Coconut Panna Cotta | food flavor fascination

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