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The panna cotta is shown unmolded onto a plate on the white marble cooktop, elegantly drizzled with the warm chocolate sauce, ready to be served chilled.

Espresso Panna Cotta Recipe

This rich and silky espresso panna cotta, topped with decadent coffee-chocolate sauce, combines creamy textures and bold flavors.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 443 kcal

Equipment

  • Espresso machine or coffee maker
  • Mixing bowls
  • Small saucepan
  • Fine-Mesh Sieve
  • Knife (for slicing vanilla bean)
  • Whisk or Spoon
  • Silicone muffin pan or tapered cups
  • Refrigerator

Ingredients
  

  • 8 ounces 230 ml of Espresso Coffee
  • 1 pint 16 oz or 500 ml of Heavy Cream
  • 1 Vanilla Bean Pod
  • 3.5 ounces 100 g of granulated Sugar
  • 1/4 ounce 8 g of Gelatin sheets
  • 4 ounces of Dark Chocolate

Instructions
 

  • Brew 8 ounces of espresso coffee and set aside.
    A coffee machine is shown on the white marble cooktop brewing 8 ounces of rich espresso into a small pitcher, producing aromatic coffee for the panna cotta.
  • Bloom the gelatin in cold water for 15 minutes.
    A bowl sits on the white marble cooktop with gelatin sheets soaking in cold water, softening and blooming for 15 minutes to prepare for the recipe.
  • Heat cream, sugar, vanilla bean seeds, and the pod in a pan, stirring until lightly boiling and sugar dissolves.
    A saucepan on the white marble cooktop contains heavy cream, granulated sugar, and vanilla bean seeds with the pod. The mixture is heated gently, dissolving the sugar.
  • Remove the gelatin from water, squeeze out excess, and stir it into the hot cream mixture. Add 2/3 of the espresso.
    The softened gelatin sheets are squeezed to remove excess water and stirred into the hot cream mixture on the white marble cooktop. Two-thirds of the brewed espresso is added, blending smoothly.
  • Strain the mixture through a sieve and pour it into molds.
    The cream mixture is strained through a fine sieve into molds on the white marble cooktop, ensuring a silky texture. The molds are prepped for refrigeration.
  • Refrigerate for at least 8 hours or overnight.
    The filled molds rest on the white marble cooktop before being moved to the refrigerator, chilling for at least 8 hours or overnight to set properly.
  • Melt dark chocolate with the remaining espresso to make a sauce.
    Dark chocolate is melting in a small saucepan on the white marble cooktop, combined with the remaining espresso, creating a glossy and rich chocolate sauce.
  • Unmold the panna cotta, place on a plate, and drizzle with the chocolate sauce.
    The panna cotta is shown unmolded onto a plate on the white marble cooktop, elegantly drizzled with the warm chocolate sauce, ready to be served chilled.
  • Serve chilled and enjoy!