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Triple Chocolate Panna Cotta Recipe

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4.5 from 73 reviews

Indulge in this elegant Triple Chocolate Panna Cotta, featuring layered milk chocolate, white chocolate, and dark chocolate panna cottas. Each creamy layer sets to perfection with gelatine, creating a smooth, silky dessert topped with a decorative Guylian sea horse chocolate, perfect for special occasions or a refined treat.

Ingredients

Scale

Milk Chocolate Layer

  • 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

White Chocolate Layer

  • 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

Dark Chocolate Layer

  • 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

Garnish

  • 6 x Guylian sea horse chocolates

Instructions

  1. Prepare milk chocolate layer: Combine the cream, milk, and sugar in a small saucepan and warm gently over medium-high heat until very hot but not boiling. Meanwhile, finely chop the milk chocolate and soak a gelatine leaf in a small dish of ice cold water until soft.
  2. Melt milk chocolate: Whisk the chopped milk chocolate into the hot cream mixture until completely melted and smooth, then switch to a heatproof spatula to ensure no chocolate bits remain on the bottom of the pan.
  3. Add gelatine to milk chocolate mixture: Squeeze excess water from the gelatine leaf and stir it into the chocolate mixture using the spatula to avoid bubbles. Ensure it fully dissolves.
  4. Set milk chocolate layer: Divide the milk chocolate mixture evenly into 6 small glasses using a scale for precision. Chill in the refrigerator for at least 1 hour until set with a slight wobble but firm.
  5. Prepare white chocolate layer: Repeat the process by warming cream, milk, and sugar then melting the finely chopped white chocolate. Soak and add the gelatine as before. Pour the hot white chocolate mixture gently over the set milk chocolate layer quickly for even layering. Chill again until set.
  6. Prepare dark chocolate layer: Follow the same method with cream, milk, sugar, and dark chocolate plus gelatine. Once melted and combined, pour over the white chocolate layer. Chill the completed panna cotta for at least 2 hours to fully set all layers.
  7. Serve: Remove from the fridge 1 hour before serving to soften slightly. Garnish each glass with a Guylian sea horse chocolate immediately before serving for an elegant touch.

Notes

  • Make sure not to boil the cream mixture as it can affect the texture of the panna cotta.
  • Use a kitchen scale to ensure even layering between the glasses for a visually appealing dessert.
  • Soaking gelatine sheets in cold water until completely soft is essential for proper dissolving and setting.
  • Allow the panna cotta to sit at room temperature before serving to get a perfect creamy texture.
  • This dessert can be made a day ahead and kept refrigerated tightly covered.
  • For a vegetarian version, substitute gelatine with agar-agar, adjusting setting times accordingly.

Keywords: Triple Chocolate Panna Cotta, layered panna cotta, chocolate panna cotta, creamy dessert, Italian dessert, layered chocolate dessert

Find it online: https://thedishspot.com/triple-chocolate-panna-cotta-recipe/