This creamy, decadent Chocolate Panna Cotta offers an intensely deep, rich chocolate flavor in every bite.

This creamy, decadent Chocolate Panna Cotta starts with The BEST Chocolate Sauce recipe and offers so much chocolate flavor in every bite. The recipe calls for a single packet of unflavored, powdered gelatin, which gives the panna cotta a texture that’s a little firmer than a pudding, but not as firm as a creme brulee. If you prefer a firmer texture, adding a half packet more of gelatin to the “blooming” stage of the recipe will do the trick.

Panna Cotta means “cooked cream,” and while this recipe does contain a small amount of it, the recipe can easily be made dairy-free. Just substitute the heavy cream with coconut milk, nut milk, or even water. The gelatin in the recipe gives it the thick, creamy texture, unlike in a custard which gets the same texture from cooked eggs, so the liquid can be anything that gels well.

glass bowl and spoon of chocolate panna cotta topped with whipped cream

How To Bloom Powdered Gelatin The Right Way

This recipe calls for unflavored, powdered gelatin. It can be found in the baking aisle of most grocery stores, next to the flavored JELL-O and boxed gelatin desserts. A small box typically contains four packets, and each packet contains 2 and ¼ teaspoons of gelatin.

Powdered gelatin has to be bloomed, or rehydrated, before it can be successfully added to a recipe. Most recipes, however, leave out an important step when it comes to explaining how to properly bloom powdered gelatin. This can result in recipes that never quite set up properly, or leave behind chunks of gelatin in the finished recipe. After blooming, the gelatin needs to be melted.

Here’s my “works every time” process for no-fail gelatin blooming that includes that crucial melting step:

Use a shallow container or bowl with a lot of surface area that can hold double the amount of blooming liquid. You need to give the gelatin room to expand as it rehydrates and gels.
Pour the blooming liquid into the container.
Sprinkle the powdered gelatin as evenly as possible over the liquid and let it sit, untouched, for three to four minutes.
Stir the gelatin and let it sit for another few minutes.
Microwave the bloomed gelatin for 30 seconds; it should be warm and 100% melted. Repeat 10 seconds at a time as needed until the gelatin is fully melted.
Add the melted gelatin to the recipe, according to recipe directions.

Gelatin is often bloomed in plain water, however it can bloom in other liquids as well. For this recipe, we’re blooming in heavy cream.

How To Make Chocolate Panna Cotta

While the gelatin is “blooming” in the heavy cream, make the chocolate sauce by heating the water, brown sugar, and corn syrup in a saucepan until the sugar has melted. Whisk in the cocoa powder, instant coffee, salt, and vanilla until all of the cocoa powder is dissolved. Once the chocolate sauce is smooth, remove the pan from the heat and place the bloomed gelatin in the microwave for 30 seconds.

Pour the melted gelatin into the chocolate mixture and stir with a spoon or spatula until the chocolate and gelatin are well combined. Because this dessert is so rich and chocolatey, small bites pack a big chocolate punch, so small portions are recommended. This mixture makes about two cups, which can be divided into 4, 6, or 8 ramekins or glass cups, depending on their size.

Refrigerate the Ramekins for a minimum of four hours. If uncovered, the panna cotta will develop a thin skin on top, which some people like. I prefer to cover each Ramekin with plastic wrap to prevent the skin from forming.

Serve cold with a dollop of whipped cream and shaved chocolate, or my Homemade Raspberry Sauce.