Aged Rum-Infused Chocolate Panna Cotta
Silky panna cotta with bittersweet chocolate and a hint of aged rum for a decadent dessert with warm, complex notes. This italian-inspired desserts ready in about 25 minutes layers heavy cream, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 oz bittersweet chocolate chips
- 2 1/4 tsp (1 packet) unflavored gelatin powder
- 3 tbsp cold water
- 2 tbsp aged dark rum
- 1 tsp vanilla extract
- for garnish whipped cream
- for garnish dark chocolate shavings
Instructions
- Step 1: Sprinkle 2 1/4 tsp unflavored gelatin powder over 3 tbsp cold water in a small bowl. Let stand for 5 minutes to bloom.
- Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup unsweetened cocoa powder. Heat over medium heat, whisking constantly until the mixture is hot but not boiling and the sugar is dissolved, about 5 minutes.
- Step 3: Remove the cream mixture from heat and add 4 oz bittersweet chocolate chips. Stir until the chocolate is fully melted and smooth.
- Step 4: Add the bloomed gelatin to the warm chocolate mixture and whisk until completely dissolved, about 1 minute.
- Step 5: Stir in 2 tbsp aged dark rum and 1 tsp vanilla extract. Pour the mixture evenly into 6 ramekins or dessert glasses.
- Step 6: Refrigerate for at least 4 hours or until set and firm to the touch.
- Step 7: Before serving, top each panna cotta with a dollop of whipped cream and garnish with dark chocolate shavings for an elegant finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aged Rum-Infused Chocolate Panna Cotta take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Aged Rum-Infused Chocolate Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Aged Rum-Infused Chocolate Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aged Rum-Infused Chocolate Panna Cotta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aged Rum-Infused Chocolate Panna Cotta?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
