No-Bake Chocolate Espresso Panna Cotta

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, no-bake panna cotta infused with rich espresso and dark chocolate, perfect for an elegant yet easy dessert. This Italian-inspired recipe, ready in about 20 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 320 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 320 cal/serving

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Ingredients

1 cup whole milk
1 cup heavy cream
1/3 cup granulated sugar
2 tsp instant espresso powder
4 oz dark chocolate chips
1 tbsp unflavored gelatin powder
3 tbsp cold water
1 tsp vanilla extract
for garnish whipped cream
for dusting cocoa powder

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Instructions

Step 1: In a small bowl, sprinkle 1 tbsp unflavored gelatin powder over 3 tbsp cold water and let bloom for 5 minutes until gelatin is spongy.
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 dissolves and mixture is hot but not boiling, about 5 minutes.
Step 3: Remove the saucepan from heat and stir in 4 oz dark chocolate chips until fully melted and smooth.
Step 4: Add the bloomed gelatin to the warm chocolate mixture and stir thoroughly until the gelatin completely dissolves.
Step 5: Stir in 1 tsp vanilla extract, then divide the mixture evenly into 4 small serving glasses or ramekins.
Step 6: Refrigerate for at least 4 hours or until set and firm to the touch.
Step 7: Before serving, garnish each panna cotta with a dollop of whipped cream and a light dusting of cocoa powder for a decadent finish.