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The sweetness combined with the flavour notes of espresso coming through that cuts with a dreamy chocolate sauce!

I absolutely love a good vanilla panna cotta and I also happen to love anything with coffee in it so when I came across this divine recipe of a coffee flavored panna cotta served with a hot chocolate sauce, I had to try it immediately!

This recipe is so incredibly easy – the only thing to really watch out for is the gelatin because if too much is added, your silky, wobbly panna cotta will soon be tasting and feeling like a rubber slipper in your mouth! So, don’t get carried away!

The sweetness combined with the flavour notes of espresso coming through that cuts with a dreamy chocolate sauce – this is the perfect dessert to serve at a dinner party that will surely impress your guests!

The first time I used this recipe I used traditional china moulds, however the next few times I have made this I have used silicone moulds of different shapes such as hearts and roses which is much better in sliding the panna cottas out and the different shapes make your dessert plates look super professional and creative! You’ll be looking like a culinary chef with no real added effort!

Serves: 6

Prep time: 25 mins

Chill time: 8 hours


Oil, for brushing

600 ml thick cream

1 vanilla pod or 1 teaspoon vanilla essence

55g of caster sugar

2 tsp instant espresso coffee granules (dissolve in 4 tbsp water)

2 tsp powdered gelatin

Sauce Ingredients:

150ml cream

55g plain chocolate, melted

You will need 6 moulds of approximately 150ml


  • Lightly brush 6 moulds with oil. Place the cream in a saucepan and split the vanilla pod in half and scrape out the seeds into the cream. If you do not have a vanilla pod, just add in two teaspoons of good quality vanilla essence. Add in the sugar as well a heat gently on medium to low heat till the mixture is just about to boil.

  • Pour mixture into a heatproof bowl and keep aside.

  • In another heatproof bowl, place the coffee and sprinkle on the gelatin and leave for 5 minutes until spongy. Set the bowl over a saucepan of gentle simmering water until all the gelatin has dissolved.

  • Start of by stirring in a little bit of the cream mixture into the gelatin until completely combined and then stir in the remaining mixture. Divide into 6 moulds and leave to cool under a fan! Once cooled, place in fridge to chill for at least minimum 8 hours.

  • Now for the fun part! The hot chocolate sauces! This is super easy, just stir in slowly the cream with the melted chocolate on a low heat till it has been incorporated and is a glossy colour.

  • To serve the panna cotta: Take the moulds and just dip them briefly into hot water and turn out on your dessert plate. Pour the chocolate cream around the panna cottas! You can even add in coffee beans to the side for decorative purposes.

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