Triple chocolate panna cotta that melts in your mouth

This triple chocolate panna cotta is so light and delicate that it melts in your mouth. I have several types of panna cotta on the blog but I must admit this is one of the best. It is super creamy thanks to a balance between cream and gelatine and not too sweet thanks to the addition of the three chocolates. I used white chocolate, gianduia and dark chocolate but you can also replace one with milk chocolate or even kinder chocolate for the little ones.

I purposely did not add any type of sauce such as caramel sauce as this dessert is simply delicious on its own. With each spoon you can taste different types of chocolate and is a real feast for the palate. As a final touch I added a raspberry that refreshes your mouth and adds a tart note to this fantastic dessert. I absolutely recommend it to anyone who loves panna cotta.

Instructions triple chocolate panna cotta that melts in your mouth

To prepare your dessert soak the gelatine sheets in cold water for at least ten minutes.

Divide the three types of chocolate into small pieces in three different bowls.

In a small pan, mix milk with cream and sugar. Turn on the flame and heat almost to a boiling point. Turn off the heat, wait a minute and add the previously squeezed gelatine. Mix well to dissolve it completely. Pour the very hot liquid over different types of chocolate dividing into 3 equal parts between the prepared bowls.

Wait two minutes and then blend each liquid with the chocolate using the immersion blender. Remember to rinse the blender between the different liquids.

Choose 3 containers tall enough to hold nearly 200 ml of fluid. Divide the gianduia panna cotta liquid equally between 3 prepared containers. Place them in the refrigerator while you leave the other 2 at room temperature. Stir them every now and then.

As soon as you notice that the first liquid has become firm enough to add another layer, pour the white chocolate panna cotta into the three containers and place everything in the refrigerator.

Proceed in the same way with the third layer with dark chocolate.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Chocolate panna cotta instructions – the third layer

Now I would like to point out that while you are waiting for the layers to thicken, the liquids you have left at room temperature may begin to become firma as well. If you notice that once mixed, lumps of panna cotta appear, you can always pour it into a saucepan and heat slowly over very low heat while stirring. As soon as the lumps melt turn off the heat and let the panna cotta become at room temperature again. Remember that the liquid should not be boiled but only slightly heated otherwise the panna cotta will not thicken.

Once you have added the third layer on top let them cool completely in the refrigerator.

Just before serving, briefly insert the moulds or containers of your choice into the very hot water to make it slightly melt along the walls. Turn the panna cotta upside down and slide it out of the container onto a saucer plate. Decorate as desired with raspberries and a sprig of rosemary to create a Christmas effect.

Store in the refrigerator and eat within 3 days.

lot of love. B.

p.s. If you are a great panna cotta lover, check out my recipe for Italian blueberry panna cotta (photo below) and Greek yogurt panna cotta with fruit salad (photo below).

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