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Dark Chocolate Panna Cotta

Every celebration deserves a decadent finale. For the busy cook, chocolate panna cotta delivers an easy yet satisfying recipe for serving a crowd. But rather than reach for supermarket bags of chocolate chips, lend your dessert the deep rich flavor of Valrhona. Using grand cru dark baking chocolate at 70% will push the complex flavors of cacao to the forefront of your dish.

Gourmet Upgrade: Valrhona Grand Cru Dark Baking Chocolate Guanaja 70%

Tip: Prepare the night before for easy day-of service.

Wine Pairing: Noble Vines TheOne Black. Though sweet desserts don’t typically pair with bold red wines, this recipe employs a heavy percentage of dark chocolate. Thus, it reflects rather than contrasts, the black cherry and blackberry notes of the wine.


2 tablespoons water for gelatin
2 teaspoons powdered gelatin, unflavored
¾ cup whole milk
1 vanilla bean, split lengthwise, seeds scraped
½ teaspoon salt
4 ½ ounces Valrhona Grand Cru Dark Baking Chocolate Guanaja 70%
2 tablespoons plus 1 ½ teaspoon whipping cream


Place water in a small bowl, and sprinkle gelatin evenly over water. Let stand until softened, about 5 minutes. In a small saucepan, heat milk, vanilla bean and seeds, salt, adding softened gelatin.

In a medium bowl, melt Valrhona chocolate over a bain marie. Don’t allow steam or water to mix with the chocolate. When melted, remove bowl and pour hot milk mixture over chocolate. Emulsify with a hand blender, being careful not to splash. Add cream and gently mix until just incorporated. Let cool, then pour into serving glasses or ramekins, and chill overnight.

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