Ingredients

The following ingredients have 4 Servings
  • 2 cups coconut milk (divided)
  • 2 teaspoons gelatin
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate (chopped)

Instruction

  • Grease 6 (6 ounce) ramekins with melted coconut oil. 
  • Bloom the gelatin by sprinkling the gelatin over a 1/4 cup coconut milk and let it rest for 5 minutes---no mixing or anything!
  • Over medium-low heat, gently heat your remainder of coconut milk gently. Add in espresso powder and vanilla extract, and whisk well. 
  • Once the cream mixture is just simmering, add in the gelatin and whisk well. Remove from heat. It is important to not allow the cream to boil.
  • Over a strainer, pour the cream over the chocolate. The sieve is not necessary, but I like to use it to produce a super creamy, smooth panna cotta. Whisk the cream into the chocolate to fully incorporate and melt chocolate. 
  • Once the chocolate is melted into the cream, divide between the ramekins.
  • Place the chocolate panna cottas in the fridge for at least 4 hours. If you are leaving in the fridge for over 4 hours, cover with plastic wrap, for up to 3 days.
  • To unmold the panna cottas, place each ramekin in a bowl of warm water, that reaches halfway up the side of the ramekin, for 2-3 minutes. Remove ramekin from water and invert on a plate. 
  • Serve with berries, powdered sugar or as is.