No Bake Dessert | Dark Chocolate Cream with Coffee Panna Cotta #dessertinglasses #glutenfree

“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare

Coffee chocolate panna cottaDark Chocolate Cream with Coffee Panna Cotta. OK, it’s another ‘dessert in a glass’, yet another panna cotta, chocolate again, and coffee all over again! That’s the combination that rules my world, makes me happy, is a comfort fix, is uber indulgent too. To top it off, it’s a quick make ahead dessert that everyone enjoys a lot. Justifies it a bit, right?

Coffee chocolate panna cotta If you’ve never made a panna cotta, maybe the time is now. Since I’ve shared panna cotta so often before, this is going to be a short post.  If you love it as much as I do, then you know what I mean. We’re on the same page. Play around with the recipe to suit your palette. If coffee is not your thing, then maybe do a dark chocolate vanilla version. Or one that we really enjoyed equally when I did one with the bitter orange marmalade. That was phenomenal too.

coffee chocolate panna cotta

GV8A83521Just penning these words has given me a whole bunch of new ideas. What is you favourite way to a panna cotta?

[print_this]Recipe: Dark Chocolate Cream with Coffee Panna Cotta
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Summary: Indulgent and ever so pleasing, this Dark Chocolate Cream with Coffee Panna Cotta offers a match made in heaven. Set in glass goblets to enjoy its visual appeal! The dark chocolate cream on it’s own is quite indulgent too.

Prep Time: 10 minutes
Total Time: 30 minutes {plus setting time}

  • Dark Chocolate Cream
  • 300ml low fat cream
  • 125gm dark chocolate, chopped {I used 70% couverture}
  • 25ml honey
  • 25g good quality cocoa powder
  • 10ml Kahlúa {optional}
  • Coffee Panna Cotta
  • 300ml low fat cream
  • 125 ml whole milk
  • 2 tsp gelatin
  • 1 1/2 tbsp instant coffee powder
  • 1/2 cup brown sugar {use slightly less first, then adjust as required }


  1. Dark Chocolate Cream
  2. Place the cream, chocolate and honey in a large heat proof bowl. Microwave for 1 minute, stir until smooth.
  3. Whisk in the cocoa powder and Kahlúa if using.
  4. Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them. Leave these to set in the fridge for 2-3 hours till they hold shape.
  5. Coffee Panna Cotta
  6. Sprinkle the gelatin over a 1/4 cup of milk and place the bowl over hot water for gelatin to melt.
  7. Bring the cream, sugar, coffee powder & remaining milk to a simmering boil over low heat, simmer for 5 minutes.
  8. Take cream mixture off heat, whisk in the gelatin until mixed uniformly. Adjust sugar if required. Cool to room temperature and then pour over the set dark chocolate mousse.
  9. Chill until set for at least 4 hours, or overnight. Top with dark chocolate curls dusted with cocoa powder.


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  • 2 years ago

    Hi Deeba !!!

    Love your clicks as usual !!
    I must confess I’m not too much of a panna cotta person but this looks divine and i’m going to try this out this weekend.
    Though, please tell me, where I can buy good dark chocolate for cooking.
    What brands do you use?
    Here mostly I find compounds and not real chocolates.



    • 2 years ago

      Hey Gauri, Great to see you and sorry I tempted you. Amul does a good dark couverture { I think it’s sold under bitter}. I buy a brand of couverture called Cocoacraft from down south. I think it’s available at Natures Basket, La Marche and Modern Bazaar etc. They have an online store as well and that is where I buy it from –
      Hope this helps
      xo D

  • 2 years ago

    They look fantastic! I will be trying them sometime definitely!

  • 2 years ago

    Every time I come and visit your blog I get new ideas and inspiration! I absolutely love how you style Deeba! 🙂 Keep inspiring.

  • Shelley
    1 year ago

    My chocolate cream didn’t set up! Hoping it’s salvageable as a dessert.

  • Pallabi Biswas
    9 months ago

    I tried to make a panna cotta with 1 cup milk and 1 cup cream with 4gm powdered gelatin. Didn’t work. Any tips?

    • 9 months ago

      I think it might be the quality of gelatin. 4g seems a little less though. Can you go with tsp measures?

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