This chocolate peanut butter panna cotta is simple to make, perfectly creamy and so delicious it will blow your mind. Lightly sweetened and set with just enough gelatin to hold it together. We finish it off with a dollop of whipped mascarpone and sprinkles chopped chocolate.
Panna cotta is the perfect dessert, it’s easy, quick and practically foolproof. It is different than its custardy cousin, as it’s made with gelatin instead of eggs. There’s no water bath or constant checking in the oven. We heat up the ingredients together, add gelatin, chill, done!
Let me guide you through the recipe with this step-by-step VIDEO.
RECIPE NOTES
- You’ll need a real smooth peanut butter, preferably natural peanut butter, without any chunks
- Instead of topping it with chocolate, you can use toasted sweetened peanuts, chopped almonds or cocoa powder
- You can serve the panna cotta straight in the mold or remove stuck panna cotta by dipping the molds briefly in warm water before inverting on a plate (just make sure your molds are oiled with a neutral oil before the panna cotta mixture goes in)
Other delicious desserts to try
- Panna cotta with cookie milk and salted caramel
- Strawberry tarts with yogurt panna cotta
- Mini Pear Almond Galettes
Let me guide you through the recipe with this step-by-step VIDEO.
Chocolate Peanut Butter Panna Cotta
Simple to make, perfectly creamy and so delicious it will blow your mind. Lightly sweetened and set with just enough gelatin to hold it together. We finish it off with a dollop of whipped mascarpone and sprinkles chopped chocolate.
Ingredients
Panna Cotta
- 1 cup whole milk
- ¾ cup heavy cream
- 3.5 ounces dark chocolate 70% - chopped
- 3.5 ounces peanut butter - smooth
- 2 ounces sugar
- 1 tbsp strong espresso
- 1 tsp vanilla extract
- 1 gelatine sheet
Whipped Mascarpone
- ¾ cup heavy cream 35% -40 fat
- 3.5 ounces mascarpone
- 2 tbsp icing sugar
Instructions
- Soak the gelatin sheet in a bowl filled with cold water, for 5 to 10 minutes.
- Add milk, cream, peanut butter, chocolate, vanilla, espresso and sugar into a saucepan. Warm over medium-low heat, without bringing it to a boil, stirring frequently for around 3 minutes or until chocolate is dissolved. Remove from heat.
- Squeeze all water out of gelatin and add to the chocolate mixture, stir until gelatin has dissolved. Pour the mixture into small bowls or cups. Transfer to the fridge, leave to set for 2-3 hours or overnight.
- Before serving, add cream, mascarpone and sugar to a bowl. Blend on low speed until light and fluffy.
- Serve the panna cotta with a dollop of whipped mascarpone. Top with chocolate or toasted peanuts, or both. Enjoy!
Nutrition
Calories: 507kcalCarbohydrates: 24gProtein: 11gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 83mgSodium: 157mgPotassium: 276mgFiber: 1gSugar: 21gVitamin A: 1102IUVitamin C: 0.3mgCalcium: 152mgIron: 0.5mg
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