Go Back
–+ servings
Chocolate Panna Cotta (2)

Easy No-Bake Chocolate Panna Cotta

This Chocolate Panna Cotta features a rich chocolate pudding base topped with a silky raw chocolate layer. Smooth, elegant, and indulgent, it's the perfect dessert for any occasion — simple to make but impressive to serve.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Course Dessert
Cuisine Italian
Servings 6

Ingredients
  

For the Chocolate Panna Cotta (Bottom Layer)

  • 160 g dark chocolate 50%–70% cocoa, cut into 1 cm cubes
  • 30 g granulated sugar adjust according to chocolate type and taste
  • 600 g whole milk or coconut milk for lactose-free version
  • 15 g gelatin sheets soaked in 100 ml ice water
  • 300 g heavy cream 30%+ fat, no need to whip
  • 100 ml ice water for soaking gelatin sheets

Chocolate Layer (Top Flavor Layer)

  • 120 g dark chocolate same type as used in pudding
  • 190 g heavy cream for melting chocolate, do not whip
  • 20 g cocoa powder for decoration, sifted; can substitute with unsweetened coconut or chocolate shavings

Instructions
 

Make Chocolate Panna Cotta (Bottom Layer)

  • Soften gelatin sheets: Cut 15g gelatin sheets into small pieces, soak in ice water for 5–8 minutes until soft and semi-transparent.
  • Heat mixture: In a clean, dry non-stick pot, combine 160g chocolate, 30g sugar, and 600g milk. Heat over medium-low heat, whisking constantly until fully melted and smooth. Keep temperature 50–60°C to avoid gelatin issues.
  • Add gelatin and cream: Remove from heat, stir in softened gelatin until dissolved. Pour in 300g heavy cream and mix until uniform. Strain through a fine sieve to ensure smoothness.
  • Chill: Pour into pudding cups or molds, gently tap to remove air bubbles. Refrigerate at least 4 hours until fully set.

Make Chocolate Layer & Assemble

  • Prepare raw chocolate: In a separate pot, heat 190g heavy cream over low heat until just bubbling. Add 120g chocolate, stir until smooth. Cool to room temperature.
  • Layer: Slowly pour cooled chocolate over chilled pudding, pouring along cup walls to avoid disturbing base. Refrigerate 30 minutes until set.
  • Decorate: Sift 20g cocoa powder evenly on top to finish. The final dessert combines the bouncy chocolate pudding with a silky raw chocolate layer.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.