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Chocolate panna cotta with espresso syrup

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This Chocolate panna cotta recipe is a game-changer for entertaining. Served with a mouthwatering espresso syrup, it’s guaranteed to hit the spot.

  • Serves8
  • Cook time15 minutes
  • Prep time15 minutes, + 6 hours setting time
Chocolate panna cotta with espresso syrup

Ingredients

  • 600ml thickened cream
  • 1 cup (250ml) milk
  • 2 tbs caster sugar
  • 100g dark chocolate, finely chopped
  • 2 1/2 tsp gelatine powder
  • Fresh strawberries, washed, halved, to serve

Espresso syrup

  • 1/2 cup (125ml) espresso coffee
  • 1/4 cup (55g) brown sugar
  • 1 vanilla bean, split, seeds scraped

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Method

  1. Step 1

    Grease 8 x ½-cup (125ml) capacity dariole moulds. Combine the cream, milk and sugar in a medium saucepan over medium heat. Bring to a simmer. Remove from the heat and add the chocolate. Stir until the chocolate melts and mixture is smooth.

  2. Step 2

    Place 1 tbs boiling water and the gelatine powder in a small bowl. Stir until gelatine dissolves. Add to the warm chocolate mixture and stir to combine. Set aside to cool slightly. Divide evenly among the prepared moulds. Place on a baking tray and cover with plastic wrap. Place in the fridge for 6 hours or until set.

  3. Step 3

    Meanwhile, to make the syrup, combine the coffee, sugar, and vanilla seeds and bean in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 5 mins or until syrup thickens. Set aside to cool completely. Strain and discard vanilla bean.

  4. Step 4

    Turn panna cottas out onto serving plates. Drizzle with espresso syrup and serve with strawberries.

Chocolate panna cotta with espresso syrup

Chocolate panna cotta with espresso syrup
  • Serves8
  • Cook time15 minutes
  • Prep time15 minutes, + 6 hours setting time
Ingredients
  • 600ml thickened cream
  • 1 cup (250ml) milk
  • 2 tbs caster sugar
  • 100g dark chocolate, finely chopped
  • 2 1/2 tsp gelatine powder
  • Fresh strawberries, washed, halved, to serve

Espresso syrup

  • 1/2 cup (125ml) espresso coffee
  • 1/4 cup (55g) brown sugar
  • 1 vanilla bean, split, seeds scraped
    Description

    This Chocolate panna cotta recipe is a game-changer for entertaining. Served with a mouthwatering espresso syrup, it’s guaranteed to hit the spot.

    Method

    1. Step 1

      Grease 8 x ½-cup (125ml) capacity dariole moulds. Combine the cream, milk and sugar in a medium saucepan over medium heat. Bring to a simmer. Remove from the heat and add the chocolate. Stir until the chocolate melts and mixture is smooth.

    2. Step 2

      Place 1 tbs boiling water and the gelatine powder in a small bowl. Stir until gelatine dissolves. Add to the warm chocolate mixture and stir to combine. Set aside to cool slightly. Divide evenly among the prepared moulds. Place on a baking tray and cover with plastic wrap. Place in the fridge for 6 hours or until set.

    3. Step 3

      Meanwhile, to make the syrup, combine the coffee, sugar, and vanilla seeds and bean in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 5 mins or until syrup thickens. Set aside to cool completely. Strain and discard vanilla bean.

    4. Step 4

      Turn panna cottas out onto serving plates. Drizzle with espresso syrup and serve with strawberries.