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    Home » Desserts

    Christmas Chocolate Panna Cotta

    Dec 14, 2023 · By Tu · Last updated: Dec 14, 2023 · 12 Comments · This post may contain affiliate links

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    Super creamy and very flavorful are all I can say about these Christmas chocolate panna cotta made with pandan leaves. From everyday dessert to elegant Christmas dessert, this unique Italian panna cotta recipe can satisfy all your needs.

    Christmas Pandan Panna Cotta topped with chocolate ganache and garnished with mint leaves and raspberry

    This beautiful chocolate pandan panna cotta is a sister recipe of this pandan coconut panna cotta and this creamy coconut panna cotta. Yup, I am obsessed with pandan leaves and everything related to them.

    Don't get intimidated by the green color of this panna cotta. It is 100% natural and made from the famous Asian plant called pandan leaves.

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    What are pandan leaves?

    Pandan leaves, commonly known as pandan, are widely popular in Southeast Asia.

    These leaves have unique fragrances and colors, making them the first choice for natural flavoring or coloring food.

    They lend unique, aromatic, vibrant colors to desserts, drinks, and other savory dishes.

    If you're looking for a pandan leaves recipe, this Christmas chocolate panna cotta is perfect.

    What to love about this recipe?

    As mentioned above, this creamy and delicious Italian panna cotta is a perfect elegant Christmas dessert idea due to its unique look.

    However, don't limit this gorgeous dessert for holidays or Christmas occasions only.

    This pandan leaves recipe can used for any occasion.

    Go for it, or you want to show your creativity and cooking skills. People will love it.

    Ingredients

    Pandan leaves - You can buy them fresh, dry, or frozen from any Asian market (or Amazon).

    Gelatin sheets - I prefer using gelatin sheets over gelatin powder. You can read more info about gelatin sheets/gelatin powder types and how to use them here.

    • I'm using Gold gelatin sheets in this chocolate pandan panna cotta recipe.

    Heavy cream and milk - do not substitute cream for milk or half and half. I repeat, do not substitute. The appearance of heavy cream in this panna cotta recipe is the reason to make it super creamy.

    • If you want super-rich panna cotta, substitute milk with the same amount.

    Sugar - I used just enough sugar to add sweetness to this dessert. So, to some people, it might not be sweet enough. You're welcome to adjust the sugar level based on your references.

    • Remember that the chocolate ganache will also add sweetness to the panna cotta.

    Spray cooking oil - this is used to spray the molds to help unmold the panna cotta easily. I prefer grapeseed oil.

    Chocolate chips - make chocolate ganache and pour it on top of panna cotta to create such a Christmas tree effect

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    How to make chocolate ganache

    You'll need to set up a bain-marie or a double boiler to make this ganache successfully. If you own a bain-marie, well, then this process is easy.

    If not, don't worry; you can always improvise. Just use a regular pot and fill it halfway with water. Then, put a mixing bowl on top of it. And make sure the bottom of the bowl does not touch the water when it is boiling.

    making chocolate ganache for chocolate pandan panna cotta

    The process of making chocolate ganache includes:

    • Combine heavy cream and chocolate chip and melt it over a double boiler.
    • Adjust the heat so boiling water doesn't touch the bowl's bottom.
    • Remove the mixture from the heat source and gradually add unsalted butter to melt.
    • If the ganache starts cooling down, making it harder to melt butter, return the mixture to a double boiler for a few seconds.
    • a close up of a creamy condensed milk flan put on a white plate
      Creamy Condensed Milk Flan (Only 4 Ingredients)
    • Creamy New York-Style Cheesecake
    • a big slice of brioche raisin bread pudding garnished with mint leaves and sweet coffee sauce
      Brioche Raisin Bread Pudding
    • a glass of sikhye - a korean rice drink - on ice
      Sikhye Korean Rice Drink

    How to make Christmas chocolate panna cotta

    chopped pandan leaves on a yellow cutting board

    Roughly chop pandan leaves. In a blender, add chopped pandan leaves and water. Blend on high speed until pandan leaves completely blended, approximately 1 to 2 minutes.

    strain pandan leaves liquid through a fine sieve mesh

    Use a sieve and strain the liquid. Use a spoon and press as much water as possible from pandan's leftover pulp. Keep the liquid and pulp separately.

    soak gelatin sheets in ice water

    Bloom gelatin sheets in ice-cold water for 1 minute or until all the sheets are soft.

    pandan panna cotta mixture cooking on a stove

    Combine cream, milk, sugar, and pandan juice in a medium saucepan. Put pandan leftover pulp in a cooking sachet bag or tightly in a coffee filter (this step is optional). Heat the pan on medium heat (you'll see bubbles appear on the edge of the pot). Stir occasionally until sugar dissolves completely and the mixture starts to simmer.

    Do not let the mixture boil, or it will be separated. Discard the pandan pulp (if used).

    Squeeze excess water from the gelatin sheet, then put it in the mixture. Stir the mixture until all the gelatin sheets dissolve entirely. Take the pan off the stove immediately.

    Strain the mixture through a fine sieve mesh, then spoon it into molds. Let the panna cotta cool down at room temperature for 30 minutes.

    Then, put them into the fridge to set for at least 6 hours, uncover or partially cover.

    Related recipes

    Here are recipes that this Italian panna cotta recipe can inspire:

    • No churn chocolate chip ice cream in Mason jar
    • Chocolate yule log cake
    • Chewy chocolate chip cooking
    • 33 creative Christmas desserts
    • 31 awesome Thanksgiving desserts
    Never miss a recipe. Subscribe!

    Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.

    A green panna cotta made with pandan leaves covered in melted chocolate garnished with raspberry and mint leaves

    Christmas Chocolate Panna Cotta

    This gorgeous Christmas chocolate pandan panna cotta has a creamy texture and excellent flavor. It's such a perfect pick for any special occasion.
    5 from 5 votes
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Cooling time: 6 hours hours
    Total Time: 6 hours hours 30 minutes minutes
    Servings: 8 panna cotta
    Calories per serving: 404kcal
    Author: Tu

    Equipment

    • 4-oz plastic or silicon mold

    Ingredients 

    For panna cotta

    • 2 c heavy cream
    • 1 c milk
    • 7 sheet gelatin or 2 tbsp gelatin powder
    • 3 oz sugar
    • ½ c water
    • 1.5 oz pandan leaves ~ 10 to 15 leaves

    Chocolate ganache

    • ½ c dark chocolate chip
    • ½ c heavy cream
    • 1 oz unsalted butter cut into small cubes, leave at room temperature

    Others

    • mint leaves
    • fresh fruit: grapes, raspberry, blueberry

    Instructions

    For panna cotta

    • Roughly chop pandan leaves. In a blender, add chopped pandan leaves and water. Blend on high speed until pandan leaves completely blended, approximately 1 to 2 minutes.
      1.5 oz pandan leaves, ½ c water
    • Use a sieve and strain the liquid. Use a spoon and press as much water as possible from pandan's leftover pulp. Keep the liquid and pulp separately.
    • Bloom gelatin sheets in ice-cold water.
      7 sheet gelatin
    • Combine cream, milk, sugar, and pandan juice in a medium saucepan. Put pandan leftover pulp in a cooking sachet bag or tightly in a coffee filter (this step is optional).
      2 c heavy cream, 1 c milk, 3 oz sugar
    • Heat the pan on medium-high heat. Stir occasionally until sugar dissolves completely and the mixture starts to simmer.
    • Do not let the mixture boil, or it will be separated. Discard the pandan pulp.
    • Squeeze excess water from the gelatin sheet, then dissolve it in the mixture. Stir the mixture until all the gelatin sheets dissolved completely. Take the pan off the stove immediately.
    • Lightly spray cooking oil inside the molds.
    • Strain the mixture through a fine sieve mesh, then spoon it into molds. Let the panna cotta cool down at room temperature for 30 minutes. Then, put them into the fridge to set for for at least 6 hours, uncover or partially cover.
    • When the panna cotta is wholly set, wrap it tightly with plastic wrap. The panna cotta can be kept under refrigeration for up to 4 days.

    For chocolate ganache

    • Set up a double boiler: a medium pot filled halfway with water and a mixing bowl on top. The bottom of the mixing bowl should not touch the water when it's boiling.
    • Add chocolate chips and heavy cream to a mixing bowl and melt over boiling water. Stir occasionally.
      ½ c dark chocolate chip, ½ c heavy cream
    • Take the mixing bowl off the heat when the chocolate chips are melted completely. Add butter cubes to the mixture, one at a time, and stir to incorporate the butter with the chocolate mixture.
      1 oz unsalted butter
    • Continue to work through the last piece of butter cubes. If the chocolate mixture starts cooling down, return it to the boiling pot for a few seconds before adding more butter.
    • Store the ganache in an airtight container. It can be kept for up to 4 days under refrigeration.

    Assemble

    • Unmold panna cotta and carefully pour enough chocolate ganache on top. Add your favorite fresh fruit and mint leaves for garnish. Enjoy!
      mint leaves, fresh fruit: grapes, raspberry, blueberry

    Notes

    • Heat chocolate ganache in a microwave for 10 to 15 seconds if it thickens after refrigeration.
    • If you're using gelatin powder, please read the detailed guide to blooming it here.

    Nutrition

    Calories: 404kcalCarbohydrates: 20gProtein: 6gFat: 34gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 95mgSodium: 48mgPotassium: 189mgFiber: 0.4gSugar: 18gVitamin A: 1232IUVitamin C: 1mgCalcium: 123mgIron: 0.2mg

    Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.

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    Reader Interactions

    Comments

    1. Emma

      August 29, 2022 at 7:26 pm

      5 stars
      Amazing :3

      Reply
      • Tu

        August 30, 2022 at 3:13 am

        Hi Emma,
        Thank you so much 🙂

        Reply
      • Tu

        August 30, 2022 at 3:13 am

        Hi Emma,
        Thank you so much 🙂

        Reply
    2. sinks

      November 29, 2021 at 8:17 pm

      5 stars
      Hej wow ser så gott ut bra jobbat

      Reply
      • Tu

        November 30, 2021 at 4:18 am

        Tack så mycket!

        Reply
    3. Alyse

      April 20, 2021 at 8:57 am

      5 stars
      Looks amazing hope that the pandas leaves not hard to find!

      Reply
      • Tu

        April 20, 2021 at 4:49 pm

        Hi Alyse,
        These not only look amazing but also smell and taste so good too. If you can get a hand on pandan leaves and try the recipe out, please let me know how they turn out.

        Reply

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