Description
This creamy and luscious Chocolate Panna Cotta features a rich blend of coconut milk, cocoa, and dark chocolate, gently set with agar agar for a smooth, dairy-free dessert option. Sweetened naturally with maple syrup and infused with vanilla, it makes a perfect elegant treat for vegans or anyone craving a decadent chocolate dessert.
Ingredients
Scale
Liquid Ingredients
- 1 1/2 cups full-fat coconut milk (or heavy cream)
- 1/2 cup milk of choice (dairy or non-dairy)
- 1/4 cup maple syrup or sweetener of choice
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons agar agar powder (or 1 packet unflavored gelatin for non-vegan)
- Pinch of salt
Chocolate
- 1/2 cup dark chocolate chips or chopped dark chocolate
Instructions
- Combine liquids and cocoa: In a medium saucepan, whisk together the coconut milk, milk of choice, cocoa powder, and maple syrup until smooth and fully combined.
- Add setting agent: Place the saucepan over medium heat and stir in the agar agar powder (or gelatin for a non-vegan version), whisking frequently to ensure it dissolves evenly.
- Melt chocolate: When the mixture begins to steam, add the dark chocolate and stir continuously until it melts completely and the mixture is smooth and uniform.
- Activate agar agar: Bring the mixture to a gentle boil, then lower the heat and simmer for 2-3 minutes while whisking constantly to fully activate the agar agar’s setting properties.
- Flavor and season: Remove the saucepan from heat and stir in the vanilla extract along with a pinch of salt to enhance flavor.
- Pour into molds: Distribute the chocolate mixture evenly into 4 ramekins or silicone molds for setting.
- Cool and chill: Allow the panna cotta to cool at room temperature for 15 minutes, then transfer to the refrigerator for at least 4 hours, or until fully set and firm.
- Serve: To serve, gently run a knife around the edges of each mold and invert onto plates, or serve chilled directly in the ramekins if preferred.
Notes
- Agar agar is a vegan-friendly gelatin substitute derived from seaweed; if using gelatin, ensure the recipe is not intended to be vegan.
- Use full-fat coconut milk for a creamier texture and richer flavor, but heavy cream can be substituted for a traditional dairy version.
- Maple syrup can be swapped with honey or any other liquid sweetener to suit dietary preferences.
- For smoother panna cotta, strain the mixture before pouring to remove any lumps.
- Make sure to whisk constantly when simmering to prevent the mixture from sticking to the pan.
- This dessert can be prepared a day in advance and kept refrigerated.
