Creamy, decadent coffee panna cotta served individually and finished with a chocolate-caramel drizzle and chocolate curls. This post is sponsored by Highground Instant Coffee; all opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.
Panna cotta feels elegant but is surprisingly simple to make. It takes just a few ingredients, a short simmer, and a few hours of chilling. The result is a silky, rich dessert that’s easier than many baked treats.
This version is infused with coffee for a bold flavor, thanks to instant coffee stirred into the cream mixture, then elevated with a chocolate-caramel drizzle and delicate chocolate curls. It’s indulgent, reliable, and perfect for serving guests or enjoying as a special treat.
How to Make Coffee Panna Cotta
Lightly spray four individual ramekins with nonstick spray and set them aside. In a small bowl, sprinkle the gelatin over cold water and let it sit for 10 minutes to bloom.
In a medium saucepan, combine heavy cream, whole milk, instant coffee, and granulated sugar. Whisk over medium-low heat until the sugar dissolves and the coffee is fully incorporated. When bubbles begin to form around the edges, remove the pan from heat.
Whisk the bloomed gelatin into the hot cream mixture until it dissolves, then stir in a pinch of salt and the vanilla extract. Divide the mixture evenly among the prepared ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight, until set.
Serve the Coffee Panna Cotta
To unmold, briefly dip each ramekin into a bowl of hot water for about 5 seconds, then run a thin knife around the edge. Place a small plate atop the ramekin and invert quickly; the panna cotta should release cleanly. If needed, dip the ramekin again for a few more seconds.
Drizzle the panna cotta with chocolate-caramel sauce and top with chocolate curls. Serve immediately for the best texture and presentation.
To make chocolate curls: melt about 2 tablespoons of semi-sweet chocolate, spread it thinly on parchment, chill in the freezer for 5 minutes, then scrape along the length with an offset spatula or butter knife to form curls.
You can use a store-bought chocolate caramel sauce or your preferred homemade caramel for topping. The panna cotta pairs beautifully with a salted caramel or rich chocolate sauce.
Coffee Panna Cotta
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- Author: Elizabeth Buuck
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 Individual Panna Cotta Desserts
Description
Rich and indulgent panna cotta packed with coffee flavor and topped with chocolate caramel sauce and chocolate curls.
Ingredients
Scale
- 1/4 C Cold Water
- 2 tsp (1 pack) Unflavored Gelatin
- 1 1/4 C Heavy Cream
- 3/4 C Whole Milk
- 1/4 C Granulated Sugar
- 2 TBSP Instant Coffee
- Pinch of Salt
- 2 Tsp Pure Vanilla Extract
*Store-bought chocolate caramel sauce or your preferred caramel
*2 TBSP Semi-sweet chocolate chips for chocolate curls
Instructions
- Lightly spray four ramekins with nonstick spray and set aside.
- Sprinkle gelatin over cold water in a small bowl and let sit for 10 minutes to bloom.
- In a medium saucepan, combine heavy cream, milk, sugar, and instant coffee. Cook over medium-low, whisking until sugar dissolves and the coffee is fully incorporated.
- When bubbles form around the pan edges, remove from heat and whisk in the bloomed gelatin until smooth.
- Stir in a pinch of salt and the vanilla extract.
- Pour the mixture into prepared ramekins, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
- To serve, dip each ramekin in hot water for about 5 seconds, run a thin knife around the edge, and invert onto a plate.
- Drizzle with chocolate-caramel sauce, add chocolate curls, and serve immediately.
*Chocolate curls: melt 2 TBSP chocolate chips, spread thin on parchment, chill for 5 minutes, then scrape with a knife or offset spatula to form curls.