Once you perfect the creamy silky texture of panna cotta, just about any flavor can be introduced for this delicious dessert. Chocolate and coffee are a match made in heaven and make an incredibly decadent dessert perfect for a coffee lover. The panna cotta itself is coffee flavored and the bottom of the dish has a nice bit of chocolate ganache giving this Creamy Coffee Panna Cotta another pop of flavor!
Looking for more desserts like this? Try out our Classic Easy Vanilla Panna Cotta with Blueberry Compote or Limoncello Ricotta Tiramisù.
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Why You’ll Love this Recipe
- You can make this creamy dessert ahead of time - up to 3 days! Great for a dinner party!
- You don’t have to unmold this particular panna cotta!
- If you like a caffe mocha latte…you will love this! Perfect for coffee lovers!
- The coffee flavor is easily adjustable from mild to stronger.
What is Panna Cotta?
Panna Cotta, which means “cooked cream” in Italian, is a classic Italian dessert thickened with gelatin. The end result is a creamy, flavorful dessert that is very easy to make. Similar to a flan or creme brûlée in texture, panna cotta originated in Italy. If you are looking for a classic panna cotta recipe, click HERE.
The panna cotta can be made in a variety of vessels and either tuned out or served in its dish. We served ours in a dish since the beautiful chocolate ganache is under the panna cotta.
Ingredients
Here is what you need to make this recipe:
- Chocolate: Good quality semi sweet chocolate bars are what we use (such as Ghirardelli).
- Heavy Cream: The heavy cream is used to make the ganache as well as the panna cotta.
- Kosher Salt: A pinch in the ganache as well as in the panna cotta emphasizes the flavors.
- Whole Milk: Dissolve the gelatin in whole milk before adding the cream.
- Gelatin: Unflavored gelatin powder in exactly the right proportions sets the panna cotta perfectly.
- Sugar: White granulated sugar is used to sweeten the dessert.
- Vanilla Extract: Just a little pure vanilla extract adds another layer of flavor.
- Instant Italian Espresso Powder: This has the best flavor and gives the panna cotta the wonderful coffee flavor.
- Sweetened Creme Fraiche or Whipped Cream (optional for serving)
See recipe card below for quantities.
Substitutions
Here are a couple of common substitutions for the ingredients in this simple dessert recipe:
- Chocolate: You can substitute a different chocolate (e.g., milk chocolate, white chocolate) for the ganache or leave it out completely.
- Vanilla: Any favorite extract can be substituted. Almond works well.
- Espresso powder: Other instant coffee powder will work here if you don't want to use the Instant Italian Espresso Powder. But we think the particular Italian instant espresso linked here provides a great coffee flavor.
How to Make Coffee Panna Cotta
This is a quick and simple preparation for an amazing dessert. Since we aren’t turning out the panna cotta we don’t even have to spray the ramekins or containers used to serve the dessert. These coffee desserts are perfect to make ahead and keep in the fridge until ready to serve.
Equipment
- 1 Medium Mixing Bowl, glass or metal preferred
- 1 Small Saucepan, to heat the cream for the chocolate ganache
- 1 Medium Saucepan, to make the panna cotta
- 4 ramekins or dessert serving cups (approximate 7-8oz individual portions)
Step-by-Step Instructions
Make the Ganache and Prepare the Ramekins
- Finely chop the chocolate and transfer chopped chocolate to a glass or metal mixing bowl. In a small saucepan, heat the cream over medium heat until it starts to bubble on the sides but isn’t a full boil. Remove the cream from the heat, then pour the cream over the chopped chocolate and let it sit for 8 minutes. Whisk the cream and chocolate until fully combined. Set aside to cool. Once cooled, put about 1-2 Tablespoons in each ramekin (or more if desired) in an even layer and refrigerate the ramekins while you make the panna cotta. Chilling the ganache will result in two distinct layers of chocolate and panna cotta, rather than these combining.
Bloom the Gelatin
- Add the gelatin to the whole milk in a medium saucepan and let the gelatin mixture sit at room temperature for 5-10 minutes until the gelatin begins to bloom.
Dissolve the Gelatin, Sugar, Coffee, and Salt
- Place the saucepan over low heat and start whisking the milk and gelatin until the gelatin dissolves completely. This takes just a few minutes. Add the sugar, salt, and instant expresso powder and continue whisking until all solids are dissolved keeping the liquid on low heat. This takes about 3 more minutes.
Finish the Panna Cotta and Refrigerate
- Whisk in the cream and vanilla to the warm milk mixture and whisk for 30 seconds on the stovetop. Remove from the heat and carefully pour the panna cotta mixture over the chilled ganache in your ramekins, then return them to the refrigerator for two hours. After two hours, cover each ramekin with plastic wrap or cling film and leave refrigerated for at least 1 more hour or up to 3 days before serving.
Variations
Here are a couple ways to change up this coffee panna cotta recipe:
- Use caramel sauce instead of chocolate ganache
- You can put additional ganache to the top of the panna cotta or instead of under the panna cotta.
Storage
How to store panna cotta:
- Store with plastic wrap over the ramekins for up to 3 days
How to serve panna cotta:
- Always serve panna cotta somewhat chilled. It can come out of the fridge up to 15 minutes before serving.
Can you freeze panna cotta?
It isn’t recommended to freeze panna cotta, but it will work. Texture and flavor will be sacrificed and we don’t think it’s worth it.
Top Tip
Precisely measure the gelatin. This will give a perfect texture to the panna cotta without it being too firm or too soft. Too much gelatin will make the panna cotta firmer, and generally you want this dessert to have a more creamy texture yet still hold its shape.
Troubleshooting
The chocolate ganache recipe is purposely loose compared to most ganache recipes. This is so the chocolate doesn’t get too hard in the refrigerator. If your ganache is too hard, it can be remade with a little more cream.
What to serve with Coffee Panna Cotta
Obviously the best for this espresso panna cotta recipe is an Italian espresso or your favorite coffee drink. Anything you’d serve with coffee can go with this version of panna cotta! Panna cotta is a perfect dessert to complete a fancy meal!
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FAQ
Milk, cream, sugar, and flavorings are solidified by the use of gelatin.
Creme brûlée is thickened with egg yolks, thus making it a custard. Panna cotta, however has no eggs and is solidified with gelatin.
It is neither, as both custard and pudding have eggs as a primary ingredient.
Related
Looking for other dessert recipes like this? Try these:
Pairing
These are our favorite main dishes to serve with this dessert:
📖 Recipe
Creamy Coffee Panna Cotta with Chocolate Ganache Recipe
Equipment
- 1 Medium Mixing Bowl glass or metal preferred
- 1 small saucepan to heat the cream for the chocolate ganache
- 1 medium saucepan to make the panna cotta
- 4 Ramekins or dessert serving cups (approximate 8oz individual portions)
Ingredients
For the Ganache:
- 2 ounces semisweet chocolate preferably from a bar, not chips
- 3 ounces heavy cream
For the Panna Cotta
- 1 ¾ cups whole milk
- 3 ¼ teaspoons powdered gelatin 10.3 grams
- ½ cup plus 1 Tablespoon sugar
- Pinch kosher salt
- 2 Tablespoons Italian instant espresso powder
- 1 ¾ cups heavy cream
- ½ teaspoon vanilla extract
- Sweetened Creme Fraiche or Whipped Cream (optional for serving)
Instructions
- Finely chop the chocolate and transfer chopped chocolate to a glass or metal mixing bowl. In a small saucepan, heat the cream over medium heat until it starts to bubble on the sides but isn’t a full boil. Remove the cream from the heat, then pour the cream over the chopped chocolate and let it sit for 8 minutes. Whisk the cream and chocolate until fully combined. Set aside to cool. Once cooled, put about 1-2 Tablespoons in each ramekin (or more if desired) in an even layer and refrigerate the ramekins while you make the panna cotta. Chilling the ganache will result in two distinct layers of chocolate and panna cotta, rather than these combining.2 ounces semisweet chocolate, 3 ounces heavy cream
- Add the gelatin to the whole milk in a medium saucepan and let the gelatin mixture sit at room temperature for 5-10 minutes until the gelatin begins to bloom.1 ¾ cups whole milk, 3 ¼ teaspoons powdered gelatin
- Place the saucepan over low heat and start whisking the milk and gelatin until the gelatin dissolves completely. This takes just a few minutes. Add the sugar, salt, and instant expresso powder and continue whisking until all solids are dissolved keeping the liquid on low heat. This takes about 3 more minutes.½ cup plus 1 Tablespoon sugar, Pinch kosher salt, 2 Tablespoons Italian instant espresso powder
- Whisk in the cream and vanilla to the warm milk mixture and whisk for 30 seconds on the stovetop. Remove from the heat and carefully pour the panna cotta mixture over the chilled ganache in your ramekins, then return them to the refrigerator for two hours. After two hours, cover each ramekin with plastic wrap or cling film and leave refrigerated for at least 1 more hour or up to 3 days before serving.1 ¾ cups heavy cream, ½ teaspoon vanilla extract
Notes
- Chocolate: You can substitute a different chocolate (e.g., milk chocolate, white chocolate) for the ganache or leave it out completely.
- Vanilla: Any favorite extract can be substituted. Almond works well.
- Espresso powder: Other instant coffee powder will work here if you don't want to use the Instant Italian Espresso Powder. But we think the particular Italian instant espresso linked here provides a great coffee flavor.
- Store with plastic wrap over the ramekins for up to 3 days
- Always serve panna cotta somewhat chilled. It can come out of the fridge up to 15 minutes before serving.
Nutrition
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