Food & Cooking Recipes Dessert & Treats Recipes Mocha Panna Cotta 4.1 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2017 Print Rate It 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. Rate it Print