Mocha Panna Cotta with Mascarpone Cream

Servings: 8 Total Time: 59 mins Difficulty: Beginner
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Silky coffee-flavored panna cotta topped with a smooth mascarpone cream, creating a rich and indulgent dessert experience.

Print Recipe

Mocha Panna Cotta with Mascarpone Cream

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold
Difficulty: Beginner Prep Time 59 mins Total Time 59 mins
Servings: 8
Best Season: Suitable throughout the year

Ingredients

Chocolate Cream:

Espresso Panna Cotta:

Mascarpone Cream:

Fresh strawberries and dark chocolate coated peanuts to garnish

Method

Chocolate Cream:

  1. Place the cream, chocolate and honey in a small saucepan set over medium-low heat.

  2. Stir until smooth then whisk in the cocoa powder and kahula.

  3. Place 5 desserts glasses at a slant in a cup cake muffin tin and pour the chocolate mixture into them.

  4. Refrigerate for 2-3 hours until set.

Espresso Panna Cotta:

  1. Place a ¼ cup milk in a small bowl and sprinkle over the gelatin, let it absorb then microwave a few seconds until melted.

  2. In a small saucepan set over low heat, bring the remaining ½ cup milk, heavy cream, espresso and sugar to a low boil and simmer for 5 minutes.

  3. Remove from heat and whisk in dissolved gelatin and vanilla essence.

  4. Leave to cool completely then pour over the set chocolate.

  5. Refrigerate until set, at least 4 hours.

Chocolate Ganache:

  1. Place the chopped chocolate in a small bowl.

  2. Heat the cream in the microwave to a nearly boil.

  3. Pour over chocolate, leave for 2 minutes for the chocolate to melt. Whisk until smooth and pour over set panna cotta.

Mascarpone Cream:

  1. Combine all ingredients in a medium bowl and whip until stiff peaks form.

  2. Place in a piping bag and refrigerate until ready to use.

  3. Pipe over set ganache and decorate as desired.