Mocha Panna Cotta Recipe

Name: Mocha Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Nonstick Cooking Spray; 1/4 cup water; Unflavored Gelatin; 1 cup heavy whipping cream; 1/4 cup whole coffee beans; 1/4 cup granulated sugar; Bittersweet Chocolate; 1/4 cup sour cream; Caramel; 3/4 cup granulated sugar; Fleur De Sel

Indulge in this decadent Mocha Panna Cotta, a luxurious dessert featuring a smooth, creamy texture infused with rich coffee and dark chocolate. Each bite is a symphony of flavors – bittersweet chocolate, sweet and salty caramel, and a sprinkle of crunchy fleur de sel (sea salt) – all perfectly balanced against the tangy cream. This elegant dessert is best served in small demitasse cups, highlighting its intensely rich and flavorful profile. A perfect ending to a romantic dinner or a special occasion!

Prep Time 15 mins

Cook Time 30 mins

Calories 253.1 kcal

Protein 3g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mocha Panna Cotta

Nonstick Cooking Spray
1/4 cup water
Unflavored Gelatin
1 cup heavy whipping cream
1/4 cup whole coffee beans
1/4 cup granulated sugar
Bittersweet Chocolate
1/4 cup sour cream
Caramel
3/4 cup granulated sugar
Fleur De Sel

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mocha Panna Cotta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mocha Panna Cotta

Lightly coat twelve 2-ounce demitasse cups with cooking spray and set aside.
In a small bowl, sprinkle 2 teaspoons of gelatin over 1/4 cup of cold water. Let stand for 5 minutes to soften.
In a medium saucepan, combine 1 cup heavy whipping cream, 1/4 cup granulated sugar, and 1/4 cup whole coffee beans.
Heat over medium-low heat, stirring occasionally, until the mixture almost comes to a simmer. Do not boil.
Remove from heat and stir in the softened gelatin until completely dissolved.
Let the mixture stand for 5 minutes to allow the coffee flavor to infuse.
Strain the cream mixture through a fine-mesh sieve into a medium bowl containing 4 ounces (113g) of finely chopped bittersweet chocolate.
Gently whisk until the chocolate is completely melted and the mixture is smooth.
Stir in 1/4 cup sour cream until well combined.
Pour the mixture into the prepared demitasse cups.
Chill in the refrigerator for at least 2 hours, or until firm.
**For the Fleur de Sel Caramel:**
In a high-sided medium saucepan, combine 3/4 cup granulated sugar and 1/4 cup water.
Heat over high heat until the sugar dissolves and turns a deep amber color. Do not stir; swirl the pan occasionally to distribute the heat evenly.
Immediately remove from heat and carefully whisk in 1/2 cup heavy whipping cream. The mixture will bubble vigorously.
Let the caramel cool slightly, then stir in 1/4 teaspoon fleur de sel (sea salt).
Once the panna cotta is set, drizzle the caramel over the top and serve immediately.