Tri-Layer Chocolate Panna Cotta
Tri-Layer Chocolate Panna Cotta – easy to make, fancy looking this dessert is perfect for chocolate lovers.
Happy Monday everyone!
How was your weekend? Mine was lazy and quiet. We had some crazy weather around here with snow and sun?! So I felt like doing nothing was the best decision.
I do have a great and delicious dessert for you today. I made it a couple of weeks ago, because I’m finally into a “dessert mood”!
Made with dark, milk and white chocolate, perfect texture and nice layers, this could turn into a great party dessert, if you have a little patience.
I’ve been working on a chocolate panna cotta recipe. So glad this one turned out great, so I can share the recipe with you.
Panna cotta is a chilled Italian dessert, simple to prepare and could also be made in advance. It is set with gelatin and molded.
You can make it with fruit, fruit extracts or chocolate. You can add aromas like coffee, rum or vanilla.
Sugar is dissolved in warm cream. It is then infused with flavors. Gelatin is softened in a cold liquid and then added to the warm mixture. Then it is poured into molds and allowed to set (usually in the fridge).
What is different about this recipe is that – you need to prepare three different panna cotta mixtures with dark, milk and white chocolate. Layer them in glasses, waiting for each one to set. It usually takes 40 minutes for each layer to set.
I did use powdered gelatin, but you can also use gelatin sheets. I’ll share another panna cotta recipe, using gelatin sheets in the future.
With the weather warming up, it is time for lighter desserts like this Tri-Layer Chocolate Panna Cotta. It will also make a great Mother’s Day dessert.
I used and adapted the panna cotta recipe from here.
I also have a recipe for a beautiful and delicious layered dessert in a bundt pan – No Bake Three Chocolate Cake Recipe.
Tri-Layer Chocolate Panna Cotta - easy to make, fancy looking this layered dessert is perfect for chocolate lovers.
- 2 1/4 tsp powdered gelatin
- 7.5 oz whole milk , divided
- 7.75 oz heavy cream
- 4.5 oz sugar
- 1/2 tsp salt
- 1 oz dark (70 %) chocolate, chopped
- 1 oz milk chocolate , chopped
- 1 oz white chocolate , chopped
- In a bowl combine gelatin with 1/2 oz of milk. Whisk so there are no lumps.
- In a saucepan combine the remaining milk, cream, sugar and salt. Warm up and whisk so the sugar gets dissolved. Let it simmer, but do not let it boil.
- Place 3 chocolates into separate bowls and melt over a double boiler or for a few minutes in the microwave.
- Once the cream/milk mixture begins to simmer, whisk in gelatin. Make sure there are no lumps, you can always strain the mixture.
- Pour 1 oz of mixture over the dark chocolate . Whisk to combine and pour 4 more ounces of the mixture (total 5 oz).
- Pour the dark chocolate mixture, dividing between 3 glasses. Refrigerate for 45 minutes.
- Once the dark chocolate layer is set prepare the milk chocolate one. Whisk 1 oz of the milk/cream into melted milk chocolate and whisk to combine. Add 4 more oz of the milk/cream mixture.
- Divide between 3 glasses, pouring over the dark chocolate layer.
- Refrigerate for 30 minutes.
- Once the second layer is set, prepare the white chocolate layer. Add 1 oz of milk/cream to the melted white chocolate. Whisk to combine. Add the remaining milk/cream. Divide mixture between 3 glasses, pouring over the milk chocolate layer.
- Refrigerate for 30 more minutes.
- Keep refrigerated for up to 5 days. Serve chilled.
I used Lindt chocolate - dark, milk and white.
When working on the layers, make sure you whisk the milk/cream mixture between you add it to the chocolate. If you are suspecting any lumps, you can strain it.