Chocolate Panna Cotta with Fresh Raspberries

A Classic Italian Dessert with a Chocolate Twist

Panna cotta, meaning “cooked cream” in Italian, has long been celebrated as one of Italy’s most elegant yet surprisingly simple desserts. Dating back to the northern region of Piedmont, this silky custard has evolved from its humble beginnings into a sophisticated treat found in high-end restaurants worldwide. Our chocolate variation, crowned with fresh raspberries, elevates this classic to new heights by combining the smooth, delicate texture of traditional panna cotta with the decadent richness of chocolate.

What makes this dessert truly special is its stunning visual appeal coupled with a remarkable simplicity. The striking contrast between the creamy white chocolate base and the glossy milk chocolate top layer creates a beautiful canvas for vibrant red raspberries. Despite its impressive appearance, panna cotta requires no baking, making it perfect for warm summer evenings or as a make-ahead dessert for entertaining.

The key to perfect panna cotta lies in achieving the ideal texture—firm enough to hold its shape when unmolded yet delicate enough to quiver slightly with each spoonful. The addition of white chocolate to our base creates a richer mouthfeel while complementing the fresh raspberries’ natural tartness. Topped with a smooth layer of milk chocolate that cracks pleasantly under your spoon, this dessert delivers multiple textures and flavors in each bite.

Whether prepared for a romantic dinner, a dinner party finale, or simply as a luxurious treat for yourself, this chocolate panna cotta with fresh raspberries is guaranteed to impress both visually and in taste. Let’s dive into creating this Italian masterpiece in your own kitchen.

Ingredients

For the Panna Cotta Base:

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
⅓ cup (67 g) granulated sugar
2 teaspoons (10 ml) pure vanilla extract
2½ teaspoons (7.5 g) unflavored gelatin powder
3 tablespoons (45 ml) cold water
4 oz (113 g) high-quality white chocolate, finely chopped

For the Topping:

2 oz (57 g) milk chocolate, chopped
1 cup (125 g) fresh raspberries
2 tablespoons (15 g) unsweetened cocoa powder, for dusting

Instructions

Step 1: Prepare the Gelatin

Pour the cold water into a small bowl and sprinkle the gelatin powder evenly over the surface.
Allow the gelatin to sit undisturbed for 5 minutes to bloom (soften and absorb the water). The gelatin should become completely saturated and take on a translucent, swollen appearance.

Step 2: Heat the Cream Mixture

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
Place over medium-low heat and warm the mixture, stirring occasionally to dissolve the sugar completely.
Bring the mixture to a gentle simmer (small bubbles should form around the edges), but do not allow it to boil as high heat can damage the cream’s texture.
Once simmering, remove the saucepan from the heat.

Step 3: Incorporate Gelatin and White Chocolate

Add the bloomed gelatin to the hot cream mixture and whisk gently until the gelatin completely dissolves, about 1-2 minutes.
Add the chopped white chocolate to the mixture.
Whisk continuously until the chocolate melts fully and the mixture becomes smooth with no visible chocolate pieces.
Stir in the vanilla extract until well combined.

Step 4: Strain and Pour

For an extra silky texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout.
Divide the mixture evenly among 6-8 ramekins, small glasses, or dessert cups depending on your preferred serving size.
Gently tap each container against the counter to release any air bubbles that may have formed.

Step 5: Chill Until Set

Allow the panna cottas to cool to room temperature, about 20-30 minutes.
Cover each container with plastic wrap, making sure the plastic doesn’t touch the surface of the cream to prevent skin formation.
Refrigerate for at least 4 hours, preferably overnight, until the panna cottas are completely set but still maintain a slight wobble in the center.

Step 6: Prepare the Chocolate Topping

Once the panna cottas are fully set, prepare the chocolate topping.
Place the chopped milk chocolate in a microwave-safe bowl.
Heat in 20-second intervals at 50% power, stirring between each interval until the chocolate is almost completely melted.
Remove and continue stirring until the remaining chocolate melts from the residual heat. This prevents overheating and ensures a smooth consistency.

Step 7: Assemble and Garnish

Spoon a thin layer of melted milk chocolate over each panna cotta, tilting to create an even coating.
Return to the refrigerator for 5-10 minutes to allow the chocolate to set slightly but not become completely hard.
Arrange 3-4 fresh raspberries on top of each dessert.
Just before serving, dust the plates with cocoa powder using a small sieve for an elegant presentation.

Nutritional Information and Timing

Preparation Time: 20 minutes
Chilling Time: Minimum 4 hours (preferably overnight)
Assembly Time: 15 minutes
Total Time: 4 hours 35 minutes
Servings: 6-8 individual portions

Nutritional Information (per serving, based on 6 servings):

Calories: 425 kcal
Protein: 5 g
Carbohydrates: 25 g
Fat: 35 g
Saturated Fat: 22 g
Cholesterol: 120 mg
Fiber: 2 g
Sugar: 20 g
Sodium: 60 mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Cooking Tips and Tricks

For Perfect Panna Cotta Every Time:

The Gelatin Test: To ensure your panna cotta will set properly, perform the “spoon test” before pouring into molds. Dip a spoon into the mixture and run your finger across the back—if it leaves a clear path, your mixture is properly thickened.
Temperature Control: Never boil the cream mixture, as high temperatures can break down the gelatin’s setting properties and affect the final texture. A gentle simmer is all you need.
Chocolate Selection: Use high-quality chocolate for both the base and topping. Lower quality chocolates contain more additives and less cocoa butter, which can affect both flavor and texture.
Unmolding Technique: If you plan to unmold your panna cottas rather than serving them in their containers, dip the bottom of each ramekin in hot water for 3-5 seconds, then run a thin knife around the edge before inverting onto a plate.
Gelatin Precision: Measure your gelatin carefully—too much will create a rubbery texture, while too little will result in panna cotta that doesn’t hold its shape.
Smooth Chocolate Layer: For an extra glossy chocolate top layer, add ½ teaspoon of neutral oil (like grapeseed) to the melted chocolate before spreading it on top.
Prevent Skin Formation: If not covering with plastic wrap while chilling, dust the surface with a tiny amount of powdered sugar to prevent skin from forming.
Serve at the Right Temperature: Remove panna cottas from the refrigerator 10-15 minutes before serving to allow the flavors to fully develop at a slightly warmer temperature.

Variations and Substitutions

Alternative Flavor Profiles:

Dark Chocolate Version: Replace the white chocolate in the base with 3 oz (85 g) of dark chocolate (70% cocoa content) for a more intense chocolate flavor. Use white chocolate for the top layer to create a striking reverse color contrast.
Dairy-Free Option: Substitute the heavy cream and milk with full-fat coconut milk and coconut cream. Use dairy-free chocolate for both the base and topping. Increase the gelatin to 3 teaspoons for proper setting.
Coffee Infusion: Add 1 tablespoon of instant espresso powder to the cream mixture before heating for a mocha-flavored panna cotta that pairs beautifully with the chocolate and raspberries.
Liqueur Enhancement: Replace 1 tablespoon of the milk with Chambord (raspberry liqueur), Grand Marnier, or Frangelico for an adult version with subtle complexity.
Berry Variation: Replace raspberries with a mixture of seasonal berries like strawberries, blackberries, and blueberries for a colorful medley.

Ingredient Substitutions:

Sugar Alternatives: Replace granulated sugar with an equal amount of honey or maple syrup for different flavor notes. If using liquid sweeteners, reduce the milk by 1 tablespoon.
Gelatin Substitutes: For a vegetarian version, substitute the gelatin with 2 tablespoons of agar-agar powder, but note that the texture will be slightly different.
Light Version: Use half-and-half instead of heavy cream and 2% milk instead of whole milk for a lighter dessert with approximately 30% fewer calories.
Chocolate Substitutions: Ruby chocolate can replace white chocolate in the base for a naturally pink hue and subtle berry flavor that complements the raspberries beautifully.
Garnish Alternatives: Instead of cocoa powder, try finely chopped pistachios, toasted coconut flakes, or edible gold dust for different visual effects and flavor combinations.

Common FAQs

Q1: Why didn’t my panna cotta set properly?

A: Several factors can prevent proper setting. The most common include: not allowing the gelatin to bloom completely before adding it to the warm mixture; overheating the cream mixture (which damages the gelatin’s setting properties); or incorrect gelatin measurement. Remember that gelatin strength can vary by brand, so you might need to adjust slightly based on the specific product you’re using.

Q2: Can I make chocolate panna cotta ahead of time?

A: Absolutely! Panna cotta is the perfect make-ahead dessert. You can prepare it up to 3 days in advance and keep it covered in the refrigerator. Add the chocolate topping and berries no more than 24 hours before serving for the freshest presentation.

Q3: My chocolate topping cracked when I tried to eat the panna cotta. Is this normal?

A: Yes, the chocolate layer is supposed to create a slight crack when your spoon breaks through it—similar to a crème brûlée’s caramelized sugar top. If you prefer a softer topping, add 1 teaspoon of heavy cream to your melted chocolate before spreading it on the panna cotta.

Q4: Can I freeze panna cotta for longer storage?

A: While technically possible, freezing isn’t recommended as it can alter the delicate texture of panna cotta. The gelatin structure may break down during thawing, resulting in a grainy or separated dessert. This recipe is best enjoyed fresh within 3-4 days of preparation.

Q5: How do I know when my panna cotta is perfectly set?

A: A properly set panna cotta should have a slight wobble in the center when gently shaken—similar to Jell-O but more delicate. It should hold its shape when unmolded but still retain a creamy, silky texture when you put your spoon through it. If it’s completely firm with no movement, it may be overcooked or contain too much gelatin.

Storage and Make-Ahead Tips

Refrigerator Storage:

Store prepared panna cottas, covered with plastic wrap, in the refrigerator for up to 3 days.
For the best visual appeal, add the chocolate topping no more than 24 hours before serving.
Add fresh raspberries just before serving to prevent them from releasing juice onto the chocolate layer.

Preparing Components in Advance:

The panna cotta base can be prepared and poured into serving dishes up to 3 days ahead.
The chocolate topping can be prepared separately and stored in an airtight container at room temperature for up to 2 days. Gently reheat in the microwave at 50% power in 15-second intervals until just spreadable.

Serving from Storage:

For the optimal texture and flavor, remove panna cottas from the refrigerator 10-15 minutes before serving.
If the chocolate layer has been refrigerated for more than a few hours, allowing it to warm slightly will enhance the contrast between the cold panna cotta and the chocolate topping.

Transporting Tips:

For potlucks or dinner parties, transport the panna cottas in their original containers (without unmolding).
Carry the fresh raspberries and cocoa powder separately and assemble just before serving.
Place the individual containers in a shallow baking dish with a layer of paper towels to prevent shifting during transportation.

Reviving Leftover Panna Cotta:

If the panna cotta begins to weep or release liquid after several days, serve it with the liquid as a sauce or stir it gently back into the dessert.
Transform leftover panna cotta into a luxurious milkshake by blending it with a small amount of milk and ice.

This chocolate panna cotta with fresh raspberries combines Italian tradition with modern elegance. The contrast between the silky white chocolate base, the snappy milk chocolate top, and the bright, tart raspberries creates a dessert that’s visually stunning and perfectly balanced in flavor. Whether served to impress guests or as a special treat for yourself, this refined dessert delivers restaurant-quality results with surprisingly little effort. The make-ahead nature of panna cotta also makes it ideal for entertaining, allowing you to focus on enjoying your company rather than last-minute dessert preparation.