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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
Cook Time: 15 minutes
Cooling time: 6 hours
Total Time: 6 hours 30 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