Coffee Panna Cotta Recipe

I created a Coffee Panna Cotta that never fails to amaze me. The interplay of robust coffee notes with a luscious chocolate caramel sauce is simply unforgettable. I relish transforming everyday ingredients into a dessert that surprises with each spoonful. Every bite invites you to embark on an exciting flavor journey.

I recently fell in love with this coffee panna cotta recipe that brings a fresh twist on the classic creamy desserts we all adore. I started with 2 cups of heavy cream and 1 cup of whole milk to create a rich base, mixing in 3/4 cup granulated sugar, a tablespoon of instant coffee powder and a pinch of salt for that subtle coffee kick.

I had a lightbulb moment when whipping up the chocolate caramel sauce that sits on top. I used 1 cup of granulated sugar, 1/2 cup heavy cream and 2 tablespoons of unsalted butter with a wee dash of sea salt to create a caramel that’s both smooth and decadent.

To finish it off, I sprinkled some chocolate curls and bits of semisweet chocolate. This dessert is my take on a few panna cotta recipes I’ve come across, blending bold coffee flavors with a hint of chocolate magic.

Enjoy every bite!

Why I Like this Recipe

I like this recipe because it gives me a rich coffee flavor with a creamy texture that feels like a fancy treat but its super easy to make at home. I also love how the chocolate caramel sauce adds a burst of sweetness and chocolate that makes the dish extra indulgent and unique. Finally, the whole process is laid back and fun which makes me feel like I’m really treating myself without any stress.

Ingredients

• Heavy cream adds rich texture and mouthwatering creaminess to the dessert.
• Whole milk offers a smooth base with protein and a bit of natural sweetness.
• Granulated sugar sweetens the coffee and caramel, balancing bitter and acidic notes.
• Instant coffee powder packs a bold flavor, adding caffeine and a rustic aroma.
• Gelatin sets the dessert firm while keeping it light and silky smooth.
• Brewed strong coffee boosts the overall coffee taste in an obvious way.
• Unsalted butter and semisweet chocolate bring creamy decadence to the caramel sauce.
• Sea salt sharpens the caramel flavor, balancing sweetness and enhancing complexity.
• Chocolate curls garnish the dish, adding extra visual appeal and chocolaty flavor.

Ingredient Quantities

• 2 cups heavy cream for the panna cotta
• 1 cup whole milk for the panna cotta
• 3/4 cup granulated sugar for the panna cotta
• 1 tablespoon instant coffee powder
• 2 1/2 teaspoons unflavored gelatin powder
• 2 tablespoons brewed strong coffee
• A pinch of salt for the panna cotta
• 1 cup granulated sugar for the chocolate caramel sauce
• 1/2 cup heavy cream for the chocolate caramel sauce
• 2 tablespoons unsalted butter for the chocolate caramel sauce
• 1/4 teaspoon sea salt for the caramel sauce
• 1/2 cup semisweet chocolate chips or chopped chocolate for the sauce and chocolate curls
• Extra chocolate curls for garnish

How to Make this

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon instant coffee powder and a pinch of salt for the panna cotta. Heat it over medium heat stirring until the sugar and coffee dissolve and the mixture is hot but not boiling.

2. In a small bowl, sprinkle 2 1/2 teaspoons unflavored gelatin over 2 tablespoons brewed strong coffee and let it sit for about 5 minutes to soften.

3. Once the cream mixture is heated through, take the saucepan off the heat and stir in the gelatin mixture until the gelatin completely dissolves.

4. Pour the mixture into your serving dishes and place them in the refrigerator for at least 4 hours or until completely set.

5. For the chocolate caramel sauce, place 1 cup granulated sugar in another pan and let it melt over medium heat without stirring too much until it turns a light amber color.

6. Once it reaches the right color, carefully stir in 1/2 cup heavy cream, 2 tablespoons unsalted butter and 1/4 teaspoon sea salt; be careful as it will bubble up.

7. Stir the sauce continuously until the mixture is smooth and then remove from the heat.

8. Add 1/2 cup semisweet chocolate chips (or chopped chocolate) into the sauce and stir until they are fully melted.

9. When your panna cotta is set, drizzle the warm chocolate caramel sauce generously over the top.

10. Finally, garnish with extra chocolate curls, serve immediately, and enjoy your quick and easy Coffee Panna Cotta with a delightful twist of chocolate caramel.

Equipment Needed

1. Medium saucepan for heating the cream, milk, sugar, coffee, and salt
2. Small bowl to let the gelatin soften in the brewed coffee
3. Measuring cups and spoons to accurately measure heavy cream, milk, sugar, coffee powder, gelatin, and other ingredients
4. Whisk or stirring spoon to mix until the sugar dissolves and the gelatin fully incorporates
5. Serving dishes like ramekins or small glasses to pour in the panna cotta mixture
6. Refrigerator to chill and set the panna cotta
7. A separate pan to melt the sugar for the chocolate caramel sauce
8. A spatula or heat-resistant spoon to stir the caramel sauce
9. (Optional) A knife if you need to chop any block chocolate for the sauce or garnish

FAQ

Coffee Panna Cotta Recipe Substitutions and Variations

• You can swap the heavy cream with full-fat coconut cream if you’re looking for a dairy-free twist though it might add a slight coconut flavor.
• If you don’t have whole milk, try using half-and-half, it gives an extra creamy feel without being too heavy.
• You could replace unflavored gelatin with agar agar powder for a plant-based option, but be sure to follow the package instructions as the amounts differ.
• Instead of unsalted butter in the caramel sauce, coconut oil works pretty well and gives a mildly sweet flavor.
• For semisweet chocolate chips, chopped dark chocolate is a solid alternative that melts nicely, but you might need to adjust the quantity depending on how sweet you like it.

Pro Tips

1. Make sure your cream and milk mixture gets hot enough to dissolve all the sugar and coffee, but dont let it boil. Boiling might mess with the flavors and texture.
2. When you sprinkle the gelatin over the coffee, give it a solid five minutes so it really blooms. If you don’t give it enough time, your panna cotta could end up a bit too runny.
3. For the caramel sauce, be super careful when you add heavy cream and butter into the melted sugar – it bubbles up crazy fast. Stir slowly and watch it closely so it doesn’t burn.
4. Lastly, mix in the chocolate chips off the heat. This helps ensure they melt smoothly into the sauce instead of seizing up and making it gritty. Enjoy making and eating your dessert!