Name: Espresso Panna Cotta with Chocolate Drizzle
Prep time: 15 min
Cook time: 10 min
Total time: 370 min
Yield: 6 servings
Cuisine: Italian cuisine
Ingredients: 3 cup heavy cream; 0.5 cup sugar; 2 tbsp espresso powder (instant espresso powder); 1 tsp vanilla extract; 1 tbsp gelatin (unflavored gelatin powder); 3 tbsp cold water; 2 oz dark chocolate (finely chopped); 1 tsp vegetable oil

Panna Cotta

Prep: 15 min • Cook: 10 min. A smooth and creamy panna cotta infused with robust espresso, finished with a decadent dark chocolate drizzle for a delightful coffee-chocolate flavor profile. This elegant Italian dessert is perfect for any occasion.

Preparation time: 15 min
Cooking time: 10 min
Total time: 6 hrs 10 min
Servings: 6
Course: Dessert
Complexity: Easy

Units:

Scale:

Ingredients

Panna Cotta

3 cup heavy cream
1/2 cup sugar
2 tbsp espresso powder(instant espresso powder)
1 tsp vanilla extract
1 tbsp gelatin(unflavored gelatin powder)
3 tbsp cold water

Chocolate Drizzle

2oz dark chocolate(finely chopped)
1 tsp vegetable oil

Instructions

Prepare the Panna Cotta

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5-10 minutes.
In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is warm but not boiling.
Remove the saucepan from the heat. Whisk in the bloomed gelatin until fully dissolved.
Whisk in the espresso powder and vanilla extract until well combined and smooth.
Strain the mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any lumps.
Pour the mixture evenly into 6 ramekins or serving glasses.
Cover the ramekins with plastic wrap and refrigerate for at least 4-6 hours, or until firm.

Prepare the Chocolate Drizzle

In a small microwave-safe bowl, combine the chopped dark chocolate and vegetable oil.
Microwave on 50% power in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Assemble and Serve

Once the panna cotta is set, drizzle the melted chocolate over the top of each serving.
Serve immediately and enjoy.

Nutrition

Servings: 6
Serving size (imperial): 5.4 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	375 kcal	234.4 kcal	2,250 kcal
Protein	3.5 g	2.2 g	21 g
Fat	25 g	15.6 g	150 g
Carbs	33 g	20.6 g	198 g

Tips

Ensure gelatin is fully dissolved to avoid a grainy texture in your panna cotta.
For a cleaner drizzle, let the chocolate cool slightly before drizzling onto the chilled panna cotta.
Adjust espresso powder quantity to your preference for a stronger or milder coffee flavor.

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Instructions

Prepare the Panna Cotta

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5-10 minutes.
In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is warm but not boiling.
Remove the saucepan from the heat. Whisk in the bloomed gelatin until fully dissolved.
Whisk in the espresso powder and vanilla extract until well combined and smooth.
Strain the mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any lumps.
Pour the mixture evenly into 6 ramekins or serving glasses.
Cover the ramekins with plastic wrap and refrigerate for at least 4-6 hours, or until firm.

Prepare the Chocolate Drizzle

In a small microwave-safe bowl, combine the chopped dark chocolate and vegetable oil.
Microwave on 50% power in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Assemble and Serve

Once the panna cotta is set, drizzle the melted chocolate over the top of each serving.
Serve immediately and enjoy.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

375 kcal

234.4 kcal

2,250 kcal

Protein

3.5 g

2.2 g

21 g

Fat

25 g

15.6 g

150 g

Carbs

33 g

20.6 g

198 g