Chocolate Heart Panna Cotta – a delicious recipe with heavy cream, milk, semi-sweet chocolate, sugar, unflavored gelatin, milk chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly grease two 1/2-cup silicone heart molds. Arrange on a tray.
2
Place cream, milk, semi-sweet chocolate and sugar in a small saucepan on low heat. Stir until melted and smooth (do not boil).
3
Whisk gelatin briskly into 1 tbsp boiling water in a small bowl until dissolved. Cool slightly. Stir into cream mixture. Pour mixture into prepared molds. Cover with plastic wrap.
4
Refrigerate for 3 hours or overnight, until set.
5
Line a tray with parchment paper. Spoon the melted chocolate into a resealable plastic bag. Snip off a small corner. Pipe heart outlines onto tray. Refrigerate until set.
6
Unmold panna cotta onto serving plates. Dust with cocoa powder and decorate with chocolate hearts and strawberries.
403
kcal
Calories
27
g
Fat
36
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup heavy cream, 1/2 cup milk, 2 oz semi-sweet chocolate, chopped, 3 tsp sugar, and more.
Yes, Chocolate Heart Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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