Chocolate and Coffee Panna Cotta

The Italian-American Page Team

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Indulge in the rich and creamy delight of Chocolate and Coffee Panna Cotta, a sophisticated dessert that combines the velvety texture of panna cotta with the bold flavors of chocolate and coffee. Topped with crunchy hazelnut praline and a luscious coffee syrup, this dessert is perfect for any special occasion or a luxurious treat at home.


Panna Cotta:

  • 1/4 cup (60ml) hot espresso
  • 1 tsp powdered gelatin
  • 2 1/2 cups (600ml) thickened cream
  • 1/4 cup (55g) caster sugar
  • 10.5 oz (300g) dark (70%) chocolate, chopped, plus extra, shaved, to serve
  • 7 oz (200g) milk chocolate, chopped, plus extra shaved, to serve

Hazelnut Praline:

  • 1/4 cup (35g) blanched hazelnuts, roasted and chopped
  • 1 cup (220g) caster sugar

Coffee Syrup:

  • 1/2 cup (110g) caster sugar
  • 2 tbsp coffee liqueur (or cooled espresso)


  1. Prepare the Gelatin Mixture: Grease a 20cm springform pan, line the base with baking paper, and line the sides with plastic baking strips. Place the hot espresso in a small bowl and sprinkle the gelatin over it. Let it stand for 5 minutes, then stir until the gelatin is fully dissolved.
  2. Make the Panna Cotta Base: In a medium saucepan, combine the thickened cream and caster sugar over medium-high heat. Cook, stirring, until the sugar dissolves and the mixture comes to a simmer. Remove from heat and add the chopped dark and milk chocolates. Let it sit for 5 minutes to allow the chocolate to melt, then whisk until smooth and combined. Whisk in the espresso-gelatin mixture. Strain the mixture through a fine sieve into the prepared springform pan. Chill overnight to set.
  3. Prepare the Hazelnut Praline: Line a baking tray with baking paper and arrange the chopped hazelnuts on the tray. In a medium saucepan, combine the caster sugar and 1/4 cup (60ml) water over medium-low heat. Stir for 8-10 minutes until the sugar dissolves. Brush the sides of the pan with a wet brush to dissolve any sugar crystals. Increase heat to high and bring to a boil, cooking for 4-5 minutes until a caramel forms. Pour the caramel over the hazelnuts and set aside until hardened. Break into shards once set.
  4. Make the Coffee Syrup: In a medium saucepan, combine the caster sugar and 3/4 cup (180ml) water over medium heat. Stir until the sugar dissolves. Bring to a boil and cook for about 6 minutes until the mixture becomes syrupy. Remove from heat and stir in the coffee liqueur or cooled espresso. Set aside to cool.
  5. Serve the Panna Cotta: Remove the panna cotta from the refrigerator and let it stand at room temperature for 5 minutes. Release the sides of the springform pan, invert the panna cotta onto a serving plate, and carefully remove the baking paper and plastic strips. Let it stand for an additional 20 minutes to soften. Serve with shards of hazelnut praline and drizzle with the coffee syrup. Garnish with extra shaved chocolate if desired.

This Chocolate and Coffee Panna Cotta is a true showstopper, combining the luxurious textures of creamy panna cotta with the rich flavors of chocolate and coffee. The hazelnut praline adds a delightful crunch, while the coffee syrup provides a perfect finishing touch. Enjoy this elegant dessert as a stunning finale to any meal, and savor each decadent bite!