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.

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.

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.

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

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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.