Milk Chocolate Panna Cotta



  • 1 cup milk

  • 1 package (2 teaspoons) unflavored gelatin

  • 2 cups heavy cream

  • ¼ cup sugar

  • 1 pound milk chocolate, finely chopped

  • 2 teaspoons pure vanilla extract

  • Sweetened whipped cream, for serving (optional)

  • Edible gold dust, for garnishing (optional)


  1. Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.

  2. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.

  3. To serve, top with whipped cream and sprinkle with edible gold dust, if desired.

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