Chocolate Panna Cotta

Products Used
Chocolate Panna Cotta Imperial


  • 2 cups milk
  • 1 cup minus 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 1 envelope gelatin (Knox® recommended)
  • 3 tablespoons water
  • 8 ounces dark chocolate, about 55% cocoa mass, chopped in pieces
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream




  1. Bring milk, sugar, and salt to a boil in a saucepan large enough to hold all ingredients. Remove from heat.
  2. In a small vessel combine gelatin with water and allow to hydrate for 4 minutes. Add hydrated gelatin to heated milk and whisk until dissolved.
  3. Add chocolate and whisk until combined. Although mixture may look completely smooth, it is best to use an immersion blender and blend for 2 minutes.
  4. Once mixture feels slightly cooler than lukewarm (about 100°F) stir in vanilla and whipping cream. (Not whipped.)
  5. Pour in glasses and place in refrigerator. It will take several hours before this Chocolate Panna Cotta is properly set.
  6. Decorate with fruit/berries of choice, chocolate shavings, and/or creme chantilly as desired. Serve chilled. 
Imperial Sugar Insight

Not all gelatin is created equal as they differ in Bloom strength, which relates to capability of firming/setting of any gelatinized mixture.

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