If you adore the rich, velvety texture of classic Italian desserts and have a soft spot for bold coffee flavor, you’re going to fall head over heels for this Espresso Panna Cotta with Chocolate Sauce Recipe. It brings together the smooth creaminess of panna cotta perfectly infused with robust espresso, all crowned with a luscious, glossy chocolate sauce. This dessert not only feels indulgent but also feels surprisingly approachable, making it a brilliant choice for both casual weekends and special occasions. Trust me, once you make it, it will become a beloved staple in your dessert rotation!
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to create the ideal harmony of flavors and texture in your panna cotta. Each component plays a vital role, from the bold espresso to the creamy vanilla-infused base, giving this dessert its unforgettable character.
- 120 g espresso coffee: Use freshly brewed espresso for the strongest, richest coffee flavor.
- 350 g double cream (or heavy cream): This is the heart of the panna cotta, providing its signature velvety texture.
- 60 g granulated sugar (or caster sugar): Adds just the right touch of sweetness to balance the bitterness of the espresso.
- 1 tsp vanilla bean paste (or seeds from 1 vanilla pod): Infuses a gentle, aromatic warmth that complements both coffee and chocolate.
- 2 sheets leaf gelatine: Essential for that silky-set consistency without compromising tenderness.
- 50 g dark chocolate: Choose a quality dark chocolate with at least 70% cocoa for depth and balance.
- 3 tbsp double cream (or heavy cream): Used in the chocolate sauce for that rich, smooth finish.
- 2 tbsp espresso coffee: Added to the chocolate sauce to echo the panna cotta’s coffee notes.
How to Make Espresso Panna Cotta with Chocolate Sauce Recipe
Step 1: Prepare the Espresso and Gelatine
Start by making your espresso and letting it cool naturally. Meanwhile, soak the leaf gelatine sheets in cold water for about 10 minutes until soft and pliable. This sets the foundation for the panna cotta’s delicate firmness without any graininess.
Step 2: Heat the Cream Mixture
In a medium saucepan, combine the double cream, sugar, and vanilla bean paste. Warm the mixture gently over medium heat while stirring until the sugar completely dissolves. Bring it just to the scalding point, around 70 to 80 degrees Celsius, but be careful not to let it boil — this ensures a smooth and creamy texture in the final dessert.
Step 3: Incorporate the Gelatine and Espresso
Remove the cream mixture from heat. Take the softened gelatine sheets out of the water, squeezing out excess liquid, and stir them into the warm cream until fully dissolved. Then add the cooled espresso and gently stir everything together. This step infuses the cream with the rich coffee aroma we love.
Step 4: Cool and Pour
Allow the mixture to cool at room temperature for 15 to 20 minutes, stirring now and then to keep it even. When it’s cool enough, pour the panna cotta mixture evenly into 4 dessert glasses or cups, being careful not to spill along the sides. This is perfect for an elegant presentation later on.
Step 5: Chill and Set
Cover the glasses with plastic wrap and refrigerate for at least 6 hours until the panna cotta sets with a gentle wobble. This assurance of a delicate jiggle is the hallmark of professionally made panna cotta — firm yet wonderfully tender.
Step 6: Make the Chocolate Sauce
For the sauce, place the dark chocolate, double cream, and 2 tablespoons of espresso in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water, like a double boiler. Stir gently until the chocolate melts and blends into a glossy, smooth sauce. Let it rest for a couple of minutes before stirring again to perfect the texture.
How to Serve Espresso Panna Cotta with Chocolate Sauce Recipe
Garnishes
A small spoonful of the rich chocolate sauce dribbled artfully on top transforms this pannacotta into a stunning dessert. For extra flair, sprinkle a few espresso beans or finely grated dark chocolate across the surface to amplify that coffee-chocolate duo visually and in flavor.
Side Dishes
This dessert is so indulgent you might want to keep sides light. Fresh berries like raspberries or a few slices of tangy citrus fruit provide a bright contrast and make each bite even more refreshing. A light biscotti or almond cookie on the side can add a delightful crunch too.
Creative Ways to Present
Try serving your Espresso Panna Cotta with Chocolate Sauce Recipe in small martini glasses or vintage teacups for a chic café vibe at home. Layering a bit of crushed amaretti cookies at the bottom adds both texture and a surprise bite. You can also pipe a delicate swirl of whipped cream alongside the chocolate for extra indulgence.
Make Ahead and Storage
Storing Leftovers
If you happen to have any panna cotta left (though it’s rare!), keep them covered tightly with plastic wrap in the refrigerator for up to 3 days. The flavors only deepen with a little time, but it’s best enjoyed fresh within this window for that perfect wobble.
Freezing
Panna cotta does not freeze well due to its creamy texture and gelatine base; freezing can compromise that beautiful creamy mouthfeel and cause the dessert to separate. It’s highly recommended to enjoy it fresh or within a few days refrigerated.
Reheating
This dessert is meant to be served chilled, so reheating is not necessary or recommended. Instead, carefully bring ingredients to the right temperature during preparation and allow proper chilling time to achieve the perfect set without any reheating hassle.
FAQs
Can I use instant coffee instead of espresso?
While instant coffee could work in a pinch, fresh espresso provides a richer, more aromatic flavor that’s key to this panna cotta’s appeal. If you only have instant coffee, use a strong brew with as little water as possible to mimic espresso strength.
What alternatives exist for gelatine?
If you prefer a vegetarian option, agar-agar can be substituted; however, the setting properties and texture will vary slightly. Agar sets firmer and can feel a bit less creamy, so experimenting with the amount is recommended for best results.
Can I make this dessert dairy-free?
You can substitute the double cream with full-fat coconut cream and use a dairy-free dark chocolate to create a luscious dairy-free version. Just keep in mind the flavor profile will shift slightly, but it will still be decadent and satisfying.
How long should I let the panna cotta chill?
At least 6 hours in the refrigerator is necessary for a proper set, but overnight chilling is ideal to develop the best texture and meld the flavors beautifully.
Why is my panna cotta grainy? How do I avoid it?
Graininess often happens if the cream is boiled or the gelatin isn’t fully dissolved. Heat the cream gently until just scalding and stir the gelatin carefully until completely melted to ensure a silky, smooth finish every time.
Final Thoughts
Making this Espresso Panna Cotta with Chocolate Sauce Recipe is such a joy because it combines elegance with simplicity in every bite. Whether you’re aiming to wow guests or just treat yourself after a long day, this dessert balances bold coffee flavor and creamy indulgence effortlessly. Give it a go; I promise it will quickly become a dessert you look forward to making and sharing again and again.
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Espresso Panna Cotta with Chocolate Sauce Recipe
- Total Time: 8 hours 30 minutes
- Yield: 4 servings
Description
A luscious Espresso Panna Cotta delicately infused with strong espresso coffee and vanilla, set to a perfect wobble with leaf gelatin, then topped with a rich, velvety chocolate ganache sauce. This elegant Italian dessert offers the perfect balance between creamy sweetness and bold coffee flavor, ideal for an impressive yet simple treat.
Ingredients
Panna Cotta
- 120 g espresso coffee
- 350 g double cream (or heavy cream)
- 60 g granulated sugar (or caster sugar)
- 1 tsp vanilla bean paste (or seeds from 1 vanilla pod)
- 2 sheets leaf gelatine (Dr Oetker Leaf Gelatine recommended)
Chocolate Sauce
- 50 g dark chocolate
- 3 tbsp double cream (or heavy cream)
- 2 tbsp espresso coffee
Instructions
- Prepare Espresso Coffee: Brew 120 g of espresso coffee using your preferred method and set it aside to cool down to room temperature.
- Soften Gelatin: Soak 2 sheets of leaf gelatin in a medium bowl filled with cool water for 10 minutes until fully softened.
- Heat Cream Mixture: In a medium saucepan, combine 350 g double cream, 60 g sugar, and 1 tsp vanilla bean paste. Place over medium heat and stir gently until the sugar dissolves. Heat the mixture until it is scalding hot, about 70-80°C, but do not let it boil.
- Dissolve Gelatin: Remove the cream mixture from heat. Retrieve softened gelatin sheets from water, gently squeeze out excess water, and whisk them into the hot cream mixture until fully dissolved.
- Add Espresso: Stir the cooled espresso coffee into the cream mixture. Allow the panna cotta mixture to cool at room temperature for 15-20 minutes, stirring occasionally to keep it well mixed.
- Pour Into Glasses: Transfer the mixture into a pouring jug. Carefully divide the panna cotta equally among 4 serving glasses, avoiding spills down the sides. Leave at room temperature until fully cooled.
- Chill to Set: Cover the glasses with plastic wrap and refrigerate for at least 6 hours or until set with a slight wobble when gently shaken.
- Make Chocolate Sauce: Place 50 g dark chocolate, 3 tbsp double cream, and 2 tbsp espresso coffee in a heatproof bowl over a pot of simmering water (double boiler). Stir continuously until the chocolate melts and the mixture is smooth and glossy.
- Serve: Let the sauce cool slightly for 2-3 minutes, then spoon a small amount of the ganache on top of each panna cotta just before serving. Use sparingly to enhance but not overpower the coffee flavour.
Notes
- Use quality espresso for a strong coffee flavor.
- Do not boil the cream mixture to preserve smooth texture.
- Leaf gelatin gives a cleaner set compared to powdered gelatin.
- Ensure the panna cotta cools at room temperature before refrigerating to avoid condensation.
- The chocolate sauce is rich; a little goes a long way.
- Can be made a day ahead and kept refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
