Espresso Panna Cotta Recipe with Chocolate Shavings: A Creamy, Decadent Delight
Indulge in the creamy richness of this Espresso Panna Cotta with Chocolate Shavings. What once seemed like a fancy, complicated dessert is now an easy treat you can make at home! With just a few simple ingredients, this recipe is perfect for beginners and delivers all the elegance of a gourmet dessert without the hassle. Smooth, creamy, and topped with decadent chocolate, it’s a dessert everyone will love.
- Prep Time: 7 minutes
- Cook Time: 7 minutes
- Total Time: 6 hours 14 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop, Refrigeration
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups whole milk: The milk serves as the base for the panna cotta. Whole milk gives it a creamy, smooth texture. If you’re lactose intolerant or prefer a dairy-free option, you can substitute the whole milk with almond milk or oat milk, though the texture may differ slightly.
- 1 1/2 teaspoons unflavored gelatin powder: Gelatin is what makes panna cotta firm yet silky smooth. Be sure to use unflavored gelatin so that the taste of the panna cotta isn’t altered by any added flavors. If you don’t have gelatin, agar-agar powder can be used as a vegetarian substitute, though the setting time and method will vary.
- 1 1/2 cups heavy cream: Heavy cream is what gives panna cotta its signature richness and creamy mouthfeel. You can substitute this with half-and-half or even coconut cream for a lighter or dairy-free version, though the result may be less decadent.
- 3 heaping teaspoons instant espresso powder: This is the key ingredient for the espresso flavor. Instant espresso powder is concentrated and gives the panna cotta its deep coffee flavor. If you don’t have espresso powder, you can use finely ground espresso coffee, though it may slightly alter the texture.
- 1/4 cup sugar: The sugar adds sweetness and balances the bitterness of the espresso. You can adjust the amount based on how sweet you like your desserts, or substitute it with honey, maple syrup, or stevia for a healthier alternative.
- Pinch of salt: A small pinch of salt brings out the flavors in the panna cotta and balances the sweetness. Don’t skip this step, as it elevates the overall taste of the dessert.
- Dark chocolate shavings: The garnish adds an elegant touch and pairs wonderfully with the espresso flavor. Dark chocolate is rich and complements the coffee’s bitterness, creating a delightful contrast. You can use milk chocolate if you prefer a sweeter dessert, or even white chocolate for a different flavor profile.
Instructions
- Prepare the gelatin: In a saucepan, pour in the milk. Sprinkle the gelatin powder evenly over the surface of the milk, making sure it’s distributed as evenly as possible. Let the mixture sit for about 5 minutes to allow the gelatin to bloom. Blooming is the process in which the gelatin absorbs the liquid, swelling up and becoming soft. This step is essential to achieve that smooth, creamy texture when the panna cotta sets.
- Dissolve the gelatin: After the gelatin has bloomed, place the saucepan on the stove over medium heat. Stir gently but consistently until the gelatin has fully dissolved into the milk. The mixture should be smooth, with no lumps or gelatin granules left behind. Be careful not to let it come to a boil, as high heat can cause the milk to curdle or burn, which would ruin the texture of the panna cotta.
- Add the remaining ingredients: Once the gelatin is dissolved, add the heavy cream, espresso powder, sugar, and a pinch of salt to the saucepan. Stir the mixture well to combine all the ingredients. The espresso powder should dissolve easily, creating a rich, aromatic coffee flavor. Lower the heat to prevent the mixture from overheating, and continue stirring until the sugar has dissolved completely. This should only take about 1-2 minutes.
- Pour into dessert cups: Once everything is well combined, carefully pour the panna cotta mixture into individual serving cups. These can be small ramekins, glass jars, or dessert glasses—whatever you have on hand. Make sure the cups are evenly filled, but leave a little space at the top for garnishing later.
- Refrigerate and set: Cover the cups with plastic wrap and refrigerate for at least 4-6 hours, or overnight if possible. This resting time allows the panna cotta to set and achieve that perfect, silky texture. During the first hour of refrigeration, stir the mixture gently every 20 minutes. This helps ensure that the gelatin sets evenly throughout the panna cotta and prevents air bubbles from forming.
- Garnish and serve: Once the panna cotta has set and is firm to the touch, it’s time to add the finishing touch—dark chocolate shavings. Use a vegetable peeler or a fine grater to create delicate shavings of dark chocolate and sprinkle them generously over the top of each panna cotta. The chocolate adds a rich, bitter-sweet contrast to the creamy coffee flavor, and it’s the perfect finishing touch.
Notes
- Troubleshooting: If your panna cotta doesn’t set after the chilling time, it might be because the gelatin wasn’t properly dissolved or the ratio of ingredients was off. If this happens, try adding a little more gelatin next time to ensure it firms up. Also, make sure to stir the mixture well while heating to avoid any gelatin clumps.
- Don’t overheat the mixture: When heating the milk and cream mixture, keep the heat low and avoid boiling. Overheating can cause the cream to curdle, and the panna cotta may not set properly. Patience is key—gently heat the mixture and stir constantly.
- Substituting tools: If you don’t have a saucepan, you can use a microwave-safe bowl to heat the milk and gelatin mixture. Just be sure to heat it in short intervals and stir often to avoid overheating.