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Pannacotta al Cioccolato


Sprinkle the gelatin powder over the water in a small dish. Let sit for 10 minutes to soften the gelatin.

Over medium low heat melt the chocolate and the whipping cream in large saucepan, stirring well.

Make sure the chocolate has melted completely and that the mixture doesn’t look grainy. It should be shiny and thick.

Add the milk. Heat just until steaming, do not boil.

Stir in the softened gelatin until it completely melts. Add the sugar and the vanilla, stirring until completely combined.

Pour the mixture into individual small custard cups or dessert molds. Chill in the refrigerator for four to five hours or overnight.

To serve, dip the custard cups or molds into hot water for 20 to 30 seconds to loosen the edges. Use a paring knife to gently separate the pudding from the sides of the dish then turn out onto small serving dishes and garnish with fresh berries and a sprig of the mint if you wish.


1 envelope unflavored gelatin

2 tablespoons warm water

8 ounces semisweet chocolate

1½ cups whipping cream

3 tablespoons of fine sugar

1½ cups milk

2 teaspoons vanilla (optional)

Fresh berries for decoration (optional)

Mint sprigs for decoration (optional)