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Luxury Dessert That Feels Five-Star Worthy - Silky Chocolate Panna Cotta With Espresso Caramel

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients
  

  • For the Chocolate Panna Cotta:
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 4 ounces dark chocolate (60–70%), finely chopped
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • For the Espresso Caramel:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup strong espresso (or 1/4 cup hot water + 1 teaspoon instant espresso)
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • Pinch of flaky sea salt, plus more for garnish
  • To Serve (Optional): Fresh raspberries, shaved chocolate, or a dollop of lightly sweetened whipped cream

Instructions
 

  • Bloom the gelatin: Sprinkle gelatin over the cold water in a small bowl. Let sit 5–10 minutes until spongy.
  • Heat the base: In a saucepan, combine cream, milk, sugar, and a pinch of salt. Warm over medium heat until steaming and sugar dissolves. Do not boil.
  • Add chocolate: Remove from heat. Stir in chopped chocolate until completely smooth. Add vanilla.
  • Incorporate gelatin: Stir the bloomed gelatin into the warm mixture until fully dissolved. If needed, return to very low heat briefly to help it melt. Do not simmer.
  • Strain and portion: For ultra-smooth texture, pour through a fine strainer into a pitcher. Divide among 6 small ramekins or glasses.
  • Chill: Let cool 15 minutes at room temperature. Cover and refrigerate 4 hours, or until set with a gentle wobble.
  • Make the espresso caramel: In a light-colored saucepan, combine sugar and 2 tablespoons water. Cook over medium heat, swirling (no stirring) until amber, 5–8 minutes. Carefully add espresso; it will bubble. Whisk in butter, then cream, and a pinch of flaky salt. Simmer 30 seconds, then cool to room temp.
  • Top and garnish: Spoon a thin layer of espresso caramel over each panna cotta. Finish with a few flakes of sea salt and optional berries or shaved chocolate.