Food & Cooking Recipes Dessert & Treats Recipes Mocha Panna Cotta 4.1 (12) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 15, 2017 Print Share Share Tweet Pin Email Servings: 8 Smooth and creamy, this chilled dessert can be made ahead and served when you need it. Ingredients 2 packets gelatin 6 tablespoons cold water 2 cups heavy cream 2 cups milk 2 tablespoons instant espresso powder ¼ cup sugar Pinch of salt 6 ounces semisweet chocolate, chopped (about ½ cup chopped), plus more for garnish Directions In a small bowl, sprinkle the gelatin over the cold water. In a saucepan, whisk the cream and milk to heat up. When it is hot to the touch, stir in the espresso powder, sugar, and salt until dissolved. Pour the hot milk mixture over the chopped chocolate in large bowl and stir until dissolved and incorporated. Whisk one cup of the hot milk mixture into the dissolved gelatin to combine and melt the gelatin. Return the gelatin mixture to the chocolate milk and whisk to fully combine. Pour into 8 8-ounce-size ramekins, filling halfway. Chill for 3 hours or up to overnight. To serve, dip the ramekin into hot water for a few seconds and run a small knife around the edges to release the custard. Turn out onto a plate and garnish with chopped chocolate. Print