Name: Triple Chocolate Panna Cotta Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: Italian
Ingredients: 175ml (3/4 cup) double (heavy) cream; 60ml (1/4 cup) semi-skimmed milk; 30g (1 oz) golden caster (granulated) sugar; 30g (1 oz) milk chocolate (approx. 35% cocoa solids), finely chopped; 1 leaf platinum grade gelatine; 175ml (3/4 cup) double (heavy) cream; 60ml (1/4 cup) semi-skimmed milk; 30g (1 oz) golden caster (granulated) sugar; 30g (1 oz) white chocolate, finely chopped; 1 leaf platinum grade gelatine; 175ml (3/4 cup) double (heavy) cream; 60ml (1/4 cup) semi-skimmed milk; 20g (3/4 oz) golden caster (granulated) sugar; 40g (1 1/2 oz) dark chocolate (approx. 70% cocoa solids), finely chopped; 1 leaf platinum grade gelatine; 6 x Guylian sea horse chocolates

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Introduction

Indulge in the rich and creamy layers of this Triple Chocolate Panna Cotta. Combining milk, white, and dark chocolate into a silky dessert, it’s a perfect treat for chocolate lovers looking to impress with a simple yet elegant recipe.

A clear glass filled with three smooth layers of creamy dessert is shown from a close view. The bottom layer is light brown, the middle layer is pale cream, and the top layer is rich medium brown, all with a silky texture. A glossy, small, spiral-shaped pastry with brown and cream swirls sits on top of the dessert in the glass. In the background, two more glasses with the same layered dessert and pastries are placed on a white marbled surface, along with two more pastries lying flat. The lighting highlights the creamy texture and shiny tops of the layers and pastries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

175ml (3/4 cup) double (heavy) cream
60ml (1/4 cup) semi-skimmed milk
30g (1 oz) golden caster (granulated) sugar
30g (1 oz) milk chocolate (approx. 35% cocoa solids)
1 leaf platinum grade gelatine
175ml (3/4 cup) double (heavy) cream
60ml (1/4 cup) semi-skimmed milk
30g (1 oz) golden caster (granulated) sugar
30g (1 oz) white chocolate
1 leaf platinum grade gelatine
175ml (3/4 cup) double (heavy) cream
60ml (1/4 cup) semi-skimmed milk
20g (3/4 oz) golden caster (granulated) sugar
40g (1 1/2 oz) dark chocolate (approx. 70% cocoa solids)
6 x Guylian sea horse chocolates

Instructions

Step 1: Start with the milk chocolate layer. Combine 175ml cream, 60ml milk, and 30g sugar in a small saucepan. Warm gently over medium-high heat until very hot but not boiling. Finely chop 30g milk chocolate and soak 1 gelatine leaf in ice cold water.
Step 2: Whisk the chocolate into the hot cream mixture until fully melted and smooth, using a heatproof spatula to scrape the pan’s bottom and avoid lumps.
Step 3: Squeeze excess water from the gelatine and stir it into the chocolate mixture until dissolved, using the spatula to prevent bubbles.
Step 4: Pour the milk chocolate mixture evenly into six small glasses and chill in the fridge for at least 1 hour until set but still wobbly.
Step 5: For the white chocolate layer, repeat the process with 175ml cream, 60ml milk, 30g sugar, 30g white chocolate, and 1 gelatine leaf. Pour the hot mixture quickly over the set milk chocolate layer to create even layers. Chill again until set.
Step 6: For the dark chocolate layer, combine 175ml cream, 60ml milk, 20g sugar, 40g dark chocolate, and 1 gelatine leaf. Pour over the white chocolate layer and chill for at least 2 hours until fully set.
Step 7: Remove from the fridge about 1 hour before serving. Add a Guylian sea horse chocolate to each panna cotta as a finishing touch just before serving.

Tips & Variations

Use a kitchen scale to ensure even layers when dividing the mixtures into glasses for neat presentation.
For a more intense chocolate flavor, choose quality chocolates with higher cocoa percentages for each layer.
Replace Guylian sea horse chocolates with fresh berries or a drizzle of caramel for a different garnish.
If you don’t have gelatine leaves, use powdered gelatine according to package instructions for substitution.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep them in their serving glasses to avoid disturbing the delicate layers. Before serving, allow them to sit at room temperature for about 30 minutes to soften slightly for the best texture.

How to Serve

The image shows four clear glass cups filled with three-layered mousse desserts. Each dessert has a bottom layer of light brown mousse, a middle layer of creamy white mousse, and a top layer of darker brown mousse. On the very top of each mousse is a small, detailed seahorse-shaped chocolate decoration with swirls and a mix of golden brown and cream colors. The cups are placed on a white marbled surface with a few extra seahorse chocolates scattered around them. The light softly highlights the smooth textures and the glossy finish of the mousse. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this panna cotta ahead of time?

Yes, it’s ideal to prepare it up to 2 days in advance. Just store it covered in the fridge and add the final chocolate decoration before serving.

What if I don’t have gelatine leaves?

You can substitute gelatine leaves with powdered gelatine. Use the equivalent amount, usually about one teaspoon of powdered gelatine per leaf, and dissolve it as per the package instructions before adding to the chocolate mixture.