Vanilla and Double Chocolate Panacotta

Indulge in the luxurious blend of smooth vanilla and rich double chocolate with my Vanilla and Double Chocolate Panna Cotta recipe. This elegant Italian dessert is perfect for any occasion, combining the classic, creamy texture of panna cotta with the irresistible flavors of vanilla and chocolate. Whether you’re hosting a dinner party or simply craving a sweet treat, this recipe promises a dessert that’s both sophisticated and satisfying. Each spoonful delivers a silky, melt-in-your-mouth experience that will leave your taste buds craving more. Join me in creating this delightful dessert and elevate your culinary repertoire to new heights! Its a great party pleaser, and a make ahead dessert. I’ve made it for my family and in-laws and its loved by everyone young and old.

It has 3 layers – Vanilla, milk chocolate and dark chocolate. Although it requires a bit of patience in terms of time, its an easy recipe to prepare.

Vanilla and Double Chocolate Panna Cotta: A Decadent Dessert Delight

HOT LIQUID BASE:

 4 cups (1 litre) heavy whipping cream

 2 cups (500 ml) full-cream milk

1 pod vanilla (use  the pod available in the Crumbs and Chatters vanilla extract)

½ cup sugar 

FOR THE VANILLA WHITE LAYER:

2.5 tsp clear gelatine granules (I use Davis unflavored one)

 2 tbsp cold milk

FOR THE MILK CHOCOLATE LAYER:

 8 oz (250 grams) milk chocolate or chocolate chips

 2.5 tsp unflavored gelatin  (Knox 7 grams)

 2 tbsp cold milk

FOR THE DARK CHOCOLATE LAYER: (SEE NOTES!)

 8 oz (250 grams) dark (70 % cocoa) chocolate or chocolate chips

 4 tbsp sugar

 2.5 tsp unflavored gelatin  (Knox 7 grams)

 2 tbsp cold water

1 tsp coffee

2 tbsp dark cocoa powder + 1 tbsp sugar  — if the layer looks similar in colour to the milk chocolate one 

FOR THE BISCUIT LAYER/CRUST:

200gm Chocolate Bourbon biscuits (any chocolate biscuits you prefer)

90 grams of melted butter

To decorate : (optional)

Berries for garnishing

Chocolate drizzle

Let’s prepare:

In a large pot, combine milk and cream and vanilla and heat over medium heat, until it starts to simmer (bubbles coming from the sides of the pot).

Remove from heat. Cover and steep until the vanilla is infused. We must be able to divide this mixture into 3 equal parts, about 2 cups each.

FOR VANILLA LAYER:

Sprinkle gelatin over cold milk in a spouted pitcher, let it stand for a few minutes, until gelatin expands, then pour 2 cups of hot cream over it. Let it stand for 1-2 minutes and whisk to combine. Generously spray a bundt pan with cooking spray or brush with any flavourless oil. Pour the mixture into the pan. Refrigerate/ freeze for 30 minutes or more, until set.

FOR THE MILK CHOCOLATE LAYER:

Sprinkle gelatin over cold milk in a small bowl, and let it stand for a few minutes until gelatin expands. Heat up the milk-cream mixture until simmering. Place chocolate in the same spouted pitcher and pour 2 cups of hot liquid over it, add the bloomed gelatine. Let it stand for 1-2 minutes and whisk to combine.

Carefully pour in the bundt pan, over the vanilla layer. Refrigerate/ freeze for at least 30 minutes, or until set.

FOR THE DARK CHOCOLATE LAYER:

Sprinkle gelatin over cold water in a small bowl, and let it stand for a few minutes until the gelatin expands. Heat up the remaining 2 cups of milk-cream mixture and add 1 tbsp sugar, 1 tbsp cocoa powder and 1 tsp coffee to it. Place 250gm of dark chocolate in the spouted pitcher and pour the hot chocolate cream over it. Add the gelatine to it and Let it stand for 1-2 minutes and whisk to combine.

Carefully pour the mixture over the milk chocolate layer. Refrigerate for at least a couple of hours, or until set. 

FOR THE BISCUIT CRUST:

Process cookies in a food processor until fine crumbs. Combine with butter and mix to combine.

When the dark chocolate layer is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes.

TO SERVE:

When ready to remove the cake from the pan, dip it in hot water for 30 – 60 seconds to loosen, then invert onto a serving platter.

Pour chocolate drizzle on top and add berries for garnishing.

RECIPE NOTES

Hot liquid (4 cups heavy cream + 2 cups milk, divided into 3 equal parts, 2 cups each for 3 different chocolate layers) must be kept hot or reheated and poured over the different kinds of chocolate. You do need to wait for each layer to set in the fridge or freezer for at least 30 minutes before you carefully add the next layer). The dark and milk chocolate layers may turn very similar in colour. We want them to be different, that’s why we add extra cocoa and sugar to that layer.