Simple Chocolate Panna Cotta
This recipe was born from Alex’s craving for a chocolate panna cotta. I accepted the challenge and prepared this delicious vegan panna cotta that melts in your mouth, which I know any chocolate lover will absolutely adore.
Unlike the lemon panna cotta, which was prepped in ramekins (super elegant and delicious!), this time I opted for a large rectangular mold, making it the perfect way to share it with friends and family!
Here’s a step by step video of the recipe, if you’d like:
📝 Ingredients I’ve used for this chocolate panna cotta
This recipe includes only 7 simple ingredients.
Perhaps the most difficult to find might be the agar-agar, but fortunately, it’s becoming more available. Curiously, the agar I used for this panna cotta has already traveled many miles, as I brought it from Thailand on our last trip— there it’s very easy to find and is quite affordable. I couldn’t resist bringing some with me!
The ingredients for the panna cotta are:
- Plant-based milk – both soy milk and oat milk work well, but you can choose another one you prefer. I used 450 grams.
- Sugar – I used 75 grams of demerara sugar.
- Salt – just a pinch.
- Agar-agar – with 3/4 teaspoon of agar powder, it has a great consistency that melts in your mouth. Firm enough to hold its shape, but not too stiff.
- Dark chocolate – 270 grams of chocolate (I used 56% cocoa).
- Vegan butter – 3 tablespoons, about 42 grams, of vegan butter. You can substitute it with vegan margarine.
- Plant-based yogurt – 150 grams of unsweetened soy yogurt.
- Oil – just a little bit to grease the mold.
For a crunchy touch and to decorate the panna cotta, I used:
- Hazelnuts – a handful of toasted hazelnuts, roughly chopped.
- Baking chocolate – about 25 grams of melted chocolate to drizzle over the panna cotta.
👨🏻🍳 How to do this chocolate panna cotta
I started by greasing the mold with a bit of oil. I used a rectangular silicone mold, as it was what I had on hand, but I’d say a loaf pan would be preferable for a more perfect shape.
Next, I brought the plant-based milk to medium heat and mixed in the sugar, salt, and agar. While heating, I stirred occasionally. I let it simmer for about 1 minute to ensure the agar-agar was activated and the demerara sugar had completely dissolved.
I removed it from the heat and immediately mixed in the chocolate to melt. Then, I added the butter and yogurt. I stirred until all ingredients were completely melted and well combined.
I then poured the mixture into the silicone mold and let it cool completely. I covered it with plastic wrap and refrigerated it overnight or for at least 4 hours.
To make unmolding easier, I gently ran a knife around the edges. Then I just flipped it over and… voilá — a delicious dessert that’s simple and very quick to make!
Before serving, I roughly chopped some toasted hazelnuts and melted a bit of chocolate. I arranged the hazelnuts on top of the panna cotta and then drizzled the melted chocolate over the hazelnuts in a zigzag pattern.
The hazelnuts go very well with the panna cotta, but it’s totally optional!
💬 Frequently asked questions
How to store the panna cotta?
Transfer to an airtight container or seal the container well with plastic wrap and refrigerate. It should keep well for about 4 days.
Can I freeze the panna cotta?
It’s not advisable to freeze the panna cotta, as the texture will change.
Is this recipe gluten-free?
Yes, this chocolate panna cotta is gluten-free. Ingredients in products can vary between brands, so it’s always best to double-check.
Simple Chocolate Panna Cotta
- Total Time: 4 hours and 15 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
This vegan chocolate panna cotta is a delight that simply melts in your mouth. Quick and easy to prepare, it’s perfect for chocolate lovers and ideal for sharing with family and friends.
Ingredients
- Oil for greasing
- 450 grams of plant-based milk
- 75 grams of demerara sugar
- A pinch of salt
- 3/4 teaspoon of agar-agar powder
- 270 grams of dark chocolate, chopped
- 42 grams of vegan butter (3 tablespoons)
- 150 grams of unsweetened soy yogurt
- Toasted hazelnuts, roughly chopped (to garnish, optional)
- 25 grams of dark chocolate (to garnish, optional)
Instructions
- Grease a rectangular mold with a bit of oil.
- In a small saucepan, bring the plant-based milk to medium heat. Mix in the sugar, salt, and agar-agar, stirring occasionally. Once it starts to simmer, maintain for 1 minute and then remove from heat.
- Mix in the chocolate until it’s almost melted, then add the butter and yogurt. Stir until all the ingredients are completely melted and incorporated.
- Pour into the mold and let it cool completely. Cover with plastic wrap and refrigerate for at least 4 hours.
- If necessary, run a knife around the edges to help unmold.
- Optional: toast a handful of hazelnuts (9-10 minutes at 350°F/175°C), remove the skins, roughly chop, and use to decorate the panna cotta. Melt a little chocolate in a double boiler and drizzle over the hazelnuts following a zigzag pattern.
- Prep Time: 5 minutes
- Resting Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
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