Baked Espresso Panna Cotta with Dark Chocolate Shavings
Silky baked panna cotta infused with rich espresso and topped with bittersweet dark chocolate for a sophisticated dessert. This italian-inspired desserts ready in about 60 minutes layers whole milk, heavy cream, 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
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 2 tsp instant espresso powder
- 2 1/4 tsp (1 packet) unflavored gelatin powder
- 3 tbsp cold water
- 1 tsp vanilla extract
- 2 tbsp dark chocolate bar, shaved
Instructions
- Step 1: Preheat oven to 325°F. In a small bowl, sprinkle 2 1/4 tsp unflavored gelatin over 3 tbsp cold water; let stand 5 minutes to bloom.
- Step 2: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, and 2 tsp instant espresso powder. Heat over medium heat, stirring occasionally, until sugar and espresso dissolve and mixture is hot but not boiling, about 5 minutes.
- Step 3: Remove saucepan from heat and stir in the bloomed gelatin until completely dissolved. Stir in 1 tsp vanilla extract.
- Step 4: Pour mixture evenly into six 4-oz ramekins. Place ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Step 5: Bake in the preheated oven for 40-45 minutes until the panna cotta is set but still slightly jiggly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Step 6: Before serving, sprinkle each panna cotta with 2 tbsp shaved dark chocolate for a bittersweet finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Espresso Panna Cotta with Dark Chocolate Shavings take to make?
Total time is about 60 minutes (15 min prep + 45 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 Baked Espresso Panna Cotta with Dark Chocolate Shavings?
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 Baked Espresso Panna Cotta with Dark Chocolate Shavings?
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 Baked Espresso Panna Cotta with Dark Chocolate Shavings 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 Baked Espresso Panna Cotta with Dark Chocolate Shavings?
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.
