Espresso Panna Cotta Recipe: Silky Elegance with a Bold Coffee Kick!

Espresso Panna Cotta is the dessert that coffee lovers dream of—a silky, creamy custard infused with the bold, rich flavor of espresso. It’s an effortlessly elegant treat that strikes the perfect balance between sweet and bitter, making it ideal for ending a dinner party or simply indulging in a solo moment of bliss.

Pair it with crispy, golden Churros for a delightful texture contrast, or drizzle with velvety Caramel Sauce for an added layer of decadence.

What makes Espresso Panna Cotta so irresistible is its simplicity. With just a handful of ingredients—cream, sugar, espresso, and a touch of gelatin—you create a dessert that feels like it came straight out of a fine dining restaurant.

The creamy texture is smooth as silk, and the deep espresso flavor makes each bite luxuriously satisfying. Plus, it’s a make-ahead recipe, giving you one less thing to worry about when entertaining.

Why I Love This Recipe (And You Will Too)

The panna cotta is shown unmolded onto a plate on the white marble cooktop, elegantly drizzled with the warm chocolate sauce, ready to be served chilled.

  • Effortlessly Elegant: The rich espresso flavor and creamy texture make it feel luxurious with minimal effort.
  • Make-Ahead Magic: Prepare it in advance so you can focus on hosting or simply relax.
  • Customizable Sweetness: Adjust the sugar or espresso strength to suit your taste buds perfectly.
  • Cafe-Like Indulgence: It’s like your favorite espresso transformed into an elegant dessert!

Espresso Panna Cotta is proof that a few simple ingredients can create a dessert that’s truly unforgettable.

The panna cotta is shown unmolded onto a plate on the white marble cooktop, elegantly drizzled with the warm chocolate sauce, ready to be served chilled.

Espresso Panna Cotta Recipe

This rich and silky espresso panna cotta, topped with decadent coffee-chocolate sauce, combines creamy textures and bold flavors.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 443 kcal

Equipment

  • Espresso machine or coffee maker
  • Mixing bowls
  • Small saucepan
  • Fine-Mesh Sieve
  • Knife (for slicing vanilla bean)
  • Whisk or Spoon
  • Silicone muffin pan or tapered cups
  • Refrigerator

Ingredients
  

  • 8 ounces 230 ml of Espresso Coffee
  • 1 pint 16 oz or 500 ml of Heavy Cream
  • 1 Vanilla Bean Pod
  • 3.5 ounces 100 g of granulated Sugar
  • 1/4 ounce 8 g of Gelatin sheets
  • 4 ounces of Dark Chocolate

Instructions
 

  • Brew 8 ounces of espresso coffee and set aside.
    A coffee machine is shown on the white marble cooktop brewing 8 ounces of rich espresso into a small pitcher, producing aromatic coffee for the panna cotta.
  • Bloom the gelatin in cold water for 15 minutes.
    A bowl sits on the white marble cooktop with gelatin sheets soaking in cold water, softening and blooming for 15 minutes to prepare for the recipe.
  • Heat cream, sugar, vanilla bean seeds, and the pod in a pan, stirring until lightly boiling and sugar dissolves.
    A saucepan on the white marble cooktop contains heavy cream, granulated sugar, and vanilla bean seeds with the pod. The mixture is heated gently, dissolving the sugar.
  • Remove the gelatin from water, squeeze out excess, and stir it into the hot cream mixture. Add 2/3 of the espresso.
    The softened gelatin sheets are squeezed to remove excess water and stirred into the hot cream mixture on the white marble cooktop. Two-thirds of the brewed espresso is added, blending smoothly.
  • Strain the mixture through a sieve and pour it into molds.
    The cream mixture is strained through a fine sieve into molds on the white marble cooktop, ensuring a silky texture. The molds are prepped for refrigeration.
  • Refrigerate for at least 8 hours or overnight.
    The filled molds rest on the white marble cooktop before being moved to the refrigerator, chilling for at least 8 hours or overnight to set properly.
  • Melt dark chocolate with the remaining espresso to make a sauce.
    Dark chocolate is melting in a small saucepan on the white marble cooktop, combined with the remaining espresso, creating a glossy and rich chocolate sauce.
  • Unmold the panna cotta, place on a plate, and drizzle with the chocolate sauce.
    The panna cotta is shown unmolded onto a plate on the white marble cooktop, elegantly drizzled with the warm chocolate sauce, ready to be served chilled.
  • Serve chilled and enjoy!

Nutrition Facts:

NutritionValue
Calories443 kcal
Carbohydrates27 g
Sugar25 g
Fat36.5 g
Protein4 g
Sodium18 mg

My Special Tips and Variations!

  • Gelatin Substitute
    If gelatin sheets aren’t available, you can use powdered gelatin. One sheet of gelatin equals about 2.5g of powdered gelatin. Bloom it in cold water for 5 minutes before using.
  • Flavor Boost
    For a deeper coffee flavor, use a stronger brew or a dark roast espresso. A shot of coffee liqueur, like Kahlúa, can also be added to the cream mixture for an extra layer of richness.
  • Perfect Unmolding
    To unmold panna cotta easily, dip the molds briefly in warm water (about 5-10 seconds), then gently loosen the edges with a thin knife and invert onto a plate.
  • Chocolate Sauce Options
    While dark chocolate is classic, you can mix things up by using milk chocolate or white chocolate for the sauce. Adding a pinch of sea salt to the chocolate sauce enhances its flavor.
  • Serving Ideas
    Garnish with fresh berries, a dusting of cocoa powder, or a few coffee beans for an elegant presentation. Alternatively, serve with almond biscotti or a crispy tuile for added texture.
  • Layered Look
    To create a layered dessert, divide the panna cotta mixture in half. Add cocoa powder to one half and pour the layers alternately, allowing each to set slightly before adding the next.
  • Make-Ahead Friendly
    This dessert is perfect for entertaining since it can be made a day or two in advance. Just prepare the chocolate sauce fresh before serving for the best taste.
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Noah Baker

Hi! I’m Noah Baker

I have been a professional chef and restaurant owner for the past 20 years! I love to cook and bake, and I want to share my enthusiasm.

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