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Bakery | Pastry | Sweets, Kids  /  8.02.2021

Chocolate Peanut Butter Panna Cotta

by Anna Chwistek
Anna Chwistek

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.

serving dumplings | Chocolate Peanut Butter Panna Cotta

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.

Yield: serves 4

Chocolate Peanut Butter Panna Cotta

chocolate peanut butter panna cotta
Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

Panna Cotta

  • 250 ml/1 cup whole milk
  • 200 ml/¾ cup heavy cream
  • 100 g/3.5 oz dark chocolate 70%, chopped
  • 100 g/3.5 oz smooth peanut butter
  • 50 g/2 oz sugar
  • 1 tbsp strong espresso
  • 1 tsp vanilla extract
  • 1 gelatine sheet

Whipped Mascarpone

  • 200 ml/¾ cup heavy cream 35% fat
  • 100 g/3.5 oz mascarpone
  • 2 heaped tbsp icing sugar

Instructions

    1. Soak the gelatin sheet in a bowl filled with cold water, for 5 to 10 minutes.
    2. 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.
    3. 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.
    4. Before serving, add cream, mascarpone and sugar to a bowl. Blend on low speed until light and fluffy.
    5. Serve the panna cotta with a dollop of whipped mascarpone. Top with chocolate or toasted peanuts, or both. Enjoy!

Notes

Calories Per Serving: 717 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Bakery | Pastry | Sweets

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Tags

  • chocolate
  • cream

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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