Mary Berry’s Chocolate Coffee Panna Cotta is a luxurious, velvety dessert that marries the intensity of dark chocolate with the aromatic depth of strong espresso. Ideally the chocolate should be melted gently into the hot cream mixture to ensure a glossy, smooth finish without any graininess.
Mary Berry Chocolate Coffee Panna Cotta Recipe Ingredients
- 300ml (1/2 pint) double cream (heavy cream)
- 300ml (1/2 pint) whole milk
- 100g (4 oz) plain dark chocolate (at least 50 percent cocoa solids), broken into pieces
- 50g (2 oz) caster sugar
- 2 tsp instant coffee granules (dissolved in 1 tbsp boiling water) or 1 shot of strong espresso
- 3 sheets of leaf gelatin (or 2 tsp powdered gelatin)
- 1 tsp vanilla extract
- Chocolate curls or coffee beans, for garnish
How To Make Mary Berry Chocolate Coffee Panna Cotta Recipe
- Bloom the Gelatin: Place the leaf gelatin in a bowl of cold water and leave to soak for 5 minutes until soft and spongy. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it sit.
- Heat the Base: Pour the milk and double cream into a saucepan. Add the sugar and place over a low heat. Stir gently until the sugar has completely dissolved and the liquid is hot (steaming) but not boiling.
- Add Flavorings: Remove the pan from the heat. Add the broken chocolate pieces and the dissolved coffee. Stir continuously until the chocolate has melted and the mixture is smooth and uniform in color.
- Dissolve Gelatin: Squeeze the excess water from the gelatin leaves (or take the sponged powder) and add them to the hot chocolate mixture. Stir until the gelatin has dissolved completely.
- Cool and Pour: Allow the mixture to cool at room temperature for 15 to 20 minutes, stirring occasionally to prevent a skin from forming. Pour the mixture through a sieve into four 150ml ramekins or serving glasses to catch any undissolved lumps.
- Set: Place the ramekins on a tray and refrigerate for at least 4 hours, or ideally overnight, until the panna cotta has set with a slight wobble.
- Serve: To unmold (if using ramekins), dip the base briefly in hot water and invert onto a plate. Decorate with chocolate curls or a chocolate-coated coffee bean.
Recipe Tips
- Chocolate Quality: Use a high-quality dark chocolate with around 50 to 70 percent cocoa solids. Milk chocolate will make the dessert too sweet and pale, while very dark chocolate (85 percent+) might be too bitter against the coffee.
- Cooling is Crucial: Letting the mixture cool before pouring helps suspend the chocolate solids evenly. If you pour it piping hot, the mixture may separate into a dark chocolate layer and a lighter cream layer as it sets.
- Coffee Strength: Adjust the coffee to your taste. Using espresso provides a smoother flavor than instant granules, but ensure it is very strong so the coffee flavor cuts through the cream.
- Avoid Boiling: Never let the mixture boil once the gelatin is added, as high heat destroys the gelling ability of gelatin, leading to a runny dessert.
What To Serve With Mary Berry Chocolate Coffee Panna Cotta
Mocha panna cotta accompaniments are indulgent additions frequently served to enhance the sophisticated bitterness of the coffee and chocolate. Ideally the cream garnish should be lightly sweetened to provide a soft, airy contrast to the dense, rich custard.
- A dollop of softly whipped Chantilly cream
- Crisp almond biscotti or shortbread fingers
- Fresh raspberries or strawberries for acidity
- A dusting of cocoa powder or edible gold leaf
How To Store Mary Berry Chocolate Coffee Panna Cotta
- Refrigerate: Store the set panna cottas in the fridge for up to 2 days. The texture is best within the first 24 hours.
- Covering: If serving in glasses, cover the tops with plastic wrap to prevent the surface from drying out or absorbing fridge odors.
- Freeze: Freezing is not recommended for this dessert. The emulsion of chocolate, cream, and gelatin tends to break down when frozen, altering the silky texture.
Mary Berry Chocolate Coffee Panna Cotta Nutrition Facts
- Calories: 390 kcal (per serving)
- Carbohydrates: 24g
- Protein: 5g
- Fat: 30g
- Fiber: 2g
- Sugar: 20g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Yes, decaffeinated coffee granules or espresso work perfectly if you want to serve this as an evening dessert without the caffeine kick.
If you use milk chocolate, reduce the added sugar to 25g to prevent the dessert from becoming cloyingly sweet. The color will be lighter, more like a latte.
You can substitute the milk and cream with full-fat coconut milk (canned). The coconut flavor pairs well with chocolate, though it will change the traditional Italian profile.
Try More Recipes:
- Mary Berry Double Chocolate Chip Cookies Recipe
- Mary Berry Chocolate Chip Cookies Recipe
- Mary Berry Chocolate Tart Biscuit Base Recipe
Mary Berry Chocolate Coffee Panna Cotta Recipe
Description
A rich and sophisticated mocha dessert featuring dark chocolate, espresso, and fresh cream.
Ingredients
Instructions
- Soak gelatin leaves in cold water.
- Heat milk, cream, and sugar until hot.
- Stir in chocolate and coffee until melted.
- Dissolve squeezed gelatin in the mix.
- Cool for 15 minutes and strain.
- Pour into molds and chill for 4 hours.
- Serve with cream and chocolate shavings.
Notes
- If using powdered gelatin, ensure it is fully dissolved to avoid a grainy texture.
- Serve with a shot of coffee liqueur poured over the top for an adult version.
- Do not whisk the mixture vigorously, as bubbles will mar the smooth surface.
