Recipe courtesy of Jeffrey Crawford

Chocolate Panna Cotta

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  • Total: 2 hr 30 min
  • Prep: 2 hr 30 min
  • Yield: 8 servings
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1 cup simple syrup

3 tablespoons Trablit (or strong espresso)

8 medallions sponge cake

8 ounces semisweet chocolate

4 leaves gelatin

2 cups cream

2 cups milk

1/4 cup sugar

8 tuiles

1 pint chocolate sorbet

Mint sprigs, for garnish


  1. Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.