4 Ingredient Chocolate Panna Cotta

What Is Panna Cotta?

Panna cotta (meaning ‘cooked cream’ in Italian) is a popular Italian dessert from the Piedmont region of Italy, traditionally made with sweetened cream and thickened with gelatin in a mold into a thick yet silky, creamy set custard consistency with slight wobble. It’s versatile and pretty, yet surprisingly simple to make in various flavors – vanilla, strawberry, coffee, lemon, and – of course- chocolate! Plus, this time, I’ve used simple ingredient swaps for a chocolate panna cotta recipe that’s dairy-free and vegan with no compromise on texture or flavor!

Why You’ll Love This Recipe

Despite its elegant appearance, this recipe for chocolate panna cotta is quick and simple to make with 4 ingredients and no gelatin (meaning no straining step!). It’s rich and creamy yet surprisingly light with a velvety texture and luxurious dark chocolate flavor twist. You can even make it ahead and customize the flavor in several delicious ways—perfect for satisfying a sweet tooth at family dinners, dinner parties, holidays, and special occasions. You might also enjoy my simple vegan flan, vanilla pudding, or chocolate mousse.

The Ingredients and Substitutes

Coconut milk: For the creamiest chocolate panna cotta, use full-fat canned coconut milk or an alternative dairy-free creamer in place of heavy cream. Chocolate: Use high-quality, dairy-free bittersweet/dark chocolate (70-85%) for rich flavor, though it’s possible to use semi-sweet chocolate. Maple syrup: Or another liquid sweetener, like agave, brown rice syrup, etc. Sweeten to taste, depending on the chocolate used. Agar powder: This is key to producing the set panna cotta texture without gelatin in this vegan panna cotta recipe.

What Else Could I Add?

Sea salt: A pinch of salt enhances the chocolate flavor. Vanilla extract: Add 1/2-1 teaspoon vanilla extract for extra depth. Nut/Seed Butter: Add 1-2 tbsp almond butter, peanut butter, hazelnut butter, etc. Cinnamon, nutmeg, and/or chili powder: Add a pinch for warmth. Flavored extracts: Add ½-1 tsp almond, hazelnut, orange, mint, etc., extract. Espresso: Add a teaspoon of espresso powder (or instant coffee) to enhance chocolate flavor or more for a stronger chocolate espresso panna cotta. Alcohol: Add a splash of Amaretto or vegan Baileys, replacing some coconut milk.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Chocolate Panna Cotta

Combine the canned coconut milk, chocolate, maple syrup, and agar powder in a medium saucepan and heat over medium until it reaches a gentle boil, stirring constantly.

Stir/ whisk constantly for 3-4 minutes, or until the chocolate has melted, then remove it from the heat.

Meanwhile, lightly oil a bowl or individual ramekins/molds (silicone molds don’t require oiling).

Alternatively, serve the chocolate coconut panna cotta directly out of clear glass dishes or ramekins.

Pour the chocolate mixture into the mold and chill in the refrigerator for at least 3 hours or until fully set.

Finally, carefully unmold and invert the panna cotta onto serving plates, sprinkle with a dusting of cocoa powder, and enjoy!

Serving Suggestions

Fresh berries (blackberries, blueberries, raspberries, strawberries, cherries, etc.) Berry coulis or strawberry compote Vegan caramel sauce A dollop of vegan whipped cream Toppings (crumbled cookies, shaved chocolate, raw/toasted nuts, toasted coconut, etc.)

How To Store

Store: Store the chocolate panna cotta for 3-4 days covered with plastic wrap to prevent it from absorbing odors from the fridge. Freeze: I don’t recommend freezing this panna cotta since agar can lose its structure upon thawing. You may be able to eat it in a semi-frozen state, though.

Recipe Notes

Bring to a boil: Agar agar needs to reach a boil and stay here for about a couple of minutes to activate its gelling properties. Stir constantly: This ensures the ingredients dissolve and distribute evenly. Mold quickly: Pour it from the pan to the molds quickly, as it sets quickly. If you have trouble unmolding: For solid molds, run a thin knife around the edges before inverting it on a plate. It may also help to dip the mold in a bowl of warm water for a few seconds.

Can I make vegan panna cotta without agar?

You could use a few tablespoons of cornstarch, arrowroot flour, or potato starch, however, the texture will be softer – similar to chocolate pudding.

Can I adjust the texture?

Absolutely – simply adjust the amount of agar used to a softer or firmer texture.

Why isn’t my chocolate panna cotta set enough?

This could be as simple as not having cooked the agar long enough. This is an easy fix, as you can pop it back into the saucepan, bring it to a gentle boil, and maintain that for at least 2 minutes.

Can I serve it in one large dish?

Yes, you could likely serve it as a singular large chocolate flan if preferred.

More Vegan Chocolate Dessert Recipes

Vegan zucchini brownies Avocado chocolate pudding Chocolate banana bread No-bake chocolate banana pie Chocolate ‘salami’ log Vegan chocolate pie

If you try this coconut chocolate panna cotta recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.