Cognac-Spiked Dark Chocolate Panna Cotta

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Silky dark chocolate panna cotta enriched with a splash of smooth VSOP Cognac for a rich, boozy dessert experience. This French-inspired recipe, ready in about 25 minutes, layers heavy cream, whole milk, dark chocolate (70% cacao), chopped 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 350 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
• 6 oz dark chocolate (70% cacao), chopped
• 1/3 cup granulated sugar
• 2 1/2 tsp unflavored gelatin powder
• 3 tbsp cold water
• 3 tbsp D’USSÉ VSOP Cognac
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt

Instructions

1. Step 1: In a small bowl, sprinkle 2 1/2 tsp unflavored gelatin over 3 tbsp cold water and let bloom for 5 minutes.
2. Step 2: In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup granulated sugar, and a pinch of salt. Heat until just simmering, stirring occasionally.
3. Step 3: Remove from heat and whisk in 6 oz chopped dark chocolate until fully melted and smooth.
4. Step 4: Stir in the bloomed gelatin until completely dissolved, then add 3 tbsp D’USSÉ VSOP Cognac and 1 tsp vanilla extract.
5. Step 5: Pour the mixture into 6 individual ramekins or glasses and refrigerate for at least 4 hours until set.
6. Step 6: To serve, optionally garnish with shaved dark chocolate or fresh berries.