Double Chocolate Panna Cotta (Dairy free)
Dairy free double chocolate panna cotta is an impressive looking dessert, but only seems indulgent. With no heavy cream, no eggs, and no added sugar, it’s the panna cotta dreams are made of!
Servings Prep Time
4individual panna cottas 5minutes
Cook Time Passive Time
7 to 10minutes 2+hours
Servings Prep Time
4individual panna cottas 5minutes
Cook Time Passive Time
7 to 10minutes 2+hours
Ingredients
Instructions
  1. In a medium saucepan, combine chocolate coconut milk, vanilla extract, salt, instant coffee grounds or espresso grounds, and heat over medium heat.
  2. While the mixture is heating up, combine powdered gelatin and 3 to 4 tablespoons cold water in a small ramekin or mixing dish. Let it sit for several minutes until the powder swells into more of a dissolved texture.
  3. When the milk mixture begins to lightly steam but not boil, add the gelatin mixture and whisk until well combined. Remove from the heat.
  4. Pour mixture evenly into 4 small cups or ramekins. Carefully place these into a larger baking dish or high rimmed pie pan and add cold water to the dish to create a cold water bath (helps panna cottas chill and set more evenly). Place the dish into the refrigerator and chill for at least 2 hours or until firm to the touch.
  5. To serve, either serve in original cup or ramekin dusted with cocoa powder and topped with fresh raspberries, or carefully invert cup or ramekin to slowly slide the panna cotta onto a flat plate. To ensure that it stays in one piece and doesn’t stick, run a small knife along the very edges of the panna cotta before inverting the cup or ramekin.