Italian Mocha Panna Cotta Recipe

This Italian mocha panna cotta with mascarpone cream is one of the most authentic and delicious pannacotta recipes that I’ve ever tried! Layer upon layer of chocolate, coffee, and cream makes for one rich, amazingly tasty java dessert that you’ll want to share with everyone!

Italian Mocha Panna Cotta Recipe

Servings 3 to 6 


For the Chocolate Cream:

  • 1¼ cups heavy cream
  • ½ cup dark chocolate, chopped
  • 1½ tablespoons honey
  • ⅓ cup cocoa powder

For the Espresso Panna Cotta:

  • ½ cup whole milk, separated
  • 2 teaspoons plain gelatin powder
  • 1¼ cups heavy cream
  • 1½ tablespoons instant espresso
  • ½ cup brown sugar
  • 1 teaspoon vanilla or rum extract

For the Chocolate Ganache:

  • ½ cup heavy cream
  • ½ cup dark chocolate, chopped

For the Mascarpone Cream:

  • ½ cup heavy cream
  • ¼ cup Mascarpone cheese softened
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Whole coffee beans, for garnish



To make the chocolate cream:

  • Place the cream, chocolate, and honey in a medium saucepan set over medium-low heat. Stir until smooth and incorporated. Whisk in the cocoa powder and Kahlua.
  • Place 3-4 wine glasses at a slant in loaf pans. Carefully pour the chocolate mixture into them. Refrigerate for 2-3 hours until set.

To make the espresso pannacotta:

  • Place ¼ cup of milk in a small shallow bowl and set it in a larger bowl filled with hot water. Sprinkle the gelatin over the milk, allowing gelatin to melt.
  • In a medium saucepan set over low heat, bring the remaining ¼ cup of milk, heavy cream, espresso, and sugar to a low boil, and simmer for about 5 minutes.
  • Remove coffee-cream mixture from heat and whisk in the vanilla and gelatin until combined. Allow the mixture to come to room temperature, then pour over the set chocolate cream.
  • Refrigerate until set, at least 4 hours.

To make the chocolate ganache:

  • Combine cream and chocolate in a double boiler, whisking until smooth. (Alternatively, place in a microwave-safe bowl and heat in 30-second bursts, whisking between until smooth.)
  • Pour ganache over set pannacotta just before serving.

To make the mascarpone cream:

  • Combine all ingredients in a medium bowl. Using a hand mixer, whip until medium peaks form.
  • Pipe or spoon prepared mascarpone cream over ganache before serving, then garnish with whole coffee beans.

Buon appetito!
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