Dark Chocolate Panna Cotta with Mango Coulis is a Decadent Dessert

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Indulge your senses with a Dark Chocolate Panna Cotta with Mango Coulis twist! A symphony of flavours to ignite your taste buds.

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I’ve made panna cotta once before and it was good, but it wasn’t WOW. You know what I mean? When the weather is hot like it can get here in the summer, I try to find cool dessert recipes for us. And that’s just what panna cotta is!  This dark chocolate panna cotta with mango coulis is cool and chocolatey.  The mango coulis is a perfect sweet and tart companion for this rich panna cotta recipe.

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What is Panna Cotta?

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Panna cotta, which translates to “cooked cream”, is a classic dessert known for its luxuriously smooth texture. It’s made by gently heating cream with sugar and gelatin.  The mixture is then chilled it until set. The result is a creamy, melt-in-your-mouth treat.  Think of it like Jell-O and pudding combined.  It’s creamy like pudding, but has the texture of Jell-O.  But you can make it with any flavor you want!  I chose dark chocolate.

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Panna cotta originated in Northern Italy, most notably in the Piedmont region. It’s believed that resourceful home cooks created panna cotta to use up leftover cream and sugar. Over time, it became a staple in Italian kitchens and restaurants worldwide. 

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Since gelatin was not something you could easily grab at the market, they probably simmered the cream and sugar with egg whites.  You can make panna cotta with egg whites, it just takes about 4 to 5 egg whites for that creamy smooth texture.

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What is a Coulis?

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A coulis is a smooth, flavorful sauce made from puréed fruits or vegetables. In desserts, fruit coulis adds brightness and a touch of acidity.  The coulis balances out creamy or rich components. It’s all about enhancing flavors and creating stunning presentations.

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The mango coulis adds that touch of acidity to balance out the rich creaminess of the dark chocolate panna.  But it also adds such a bright color to the dark chocolate panna cotta.  The contract of colors, flavors, and textures makes this panna cotta recipe perfect for a dinner party or just dinner for the two of you!

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Ingredients to make this Dark Chocolate Panna Cotta with Mango Coulis

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There are so few ingredients in this recipe.  I would bet that you have everything in the pantry and fridge.  You might not have gelatin.  For some reason I always have a package or two in the pantry. 

 

Refrigerator ingredients – milk, half and half, mango

Pantry ingredients – gelatin, honey, dark chocolate cocoa powder

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Instructions to make this Chocolate Panna Cotta Recipe

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Combine the milk with the gelatin and let the gelatin melt.  Place the half and half cream in a saucepan over medium heat.  Whisk in the honey and the dark chocolate cocoa powder.  Bring the cream to scalding, which is almost boiling but not.  There should be bubbles around the edge of the cream in the pan.

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Whisk the milk and gelatin mixture into the scalded cream and continue to cook, whisking continuously, for at least one minute before removing from the heat and pouring into ramekins.  Refrigerate the ramekins for at least 4 hours or until set.

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While the ramekins are cooling, make the coulis by placing the mango in a blender and process until smooth.  If necessary, add some water to thin the mixture making it easy to pour or spoon onto the plate.  Add honey if the mango is not ripe and sweet. 

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When the panna cotta is set and you’re ready to serve, run a knife around the edge of the ramekin before turning out onto a serving plate.  Spoon the coulis over the top of the panna cotta. Or you can decorate the plate with the coulis before placing the panna cotta on top.

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Tips for Perfecting Your Panna Cotta

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Make sure to use high-quality dark chocolate cocoa powder for the best flavor.  King Arthur Flour has a double dark cocoa powder.  I might have to try this black cocoa powder from Modern Mountain next time I make this.  The better the quality the richer your panna cotta will be.  And the more chocolatey it will be.

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To avoid lumps, let the gelatin fully dissolve in the milk.  Whisk the mixture before adding it to the scalded cream to ensure it’s fully dissolved.  If not, remove the cream from the heat and let the milk and gelatin sit for a little longer.

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Use the ripest mangos you can find.  I like the little yellow ones.  They usually have more mango flavor than the green and orange ones.  At least that’s been my experience lately.  If your mangos are not that ripe or sweet, just add in some sugar or honey to the coulis.  You don’t want it super sweet, but you don’t it so tart that it overpowers the panna cotta.

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Finally, allow the panna cotta plenty of time to chill.  I usually make them the night before and let them chill overnight.  That way they are sure to be set before serving.  But make sure to put some plastic wrap on top so it doesn’t form a skin on the panna cotta. 

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Dark chocolate panna cotta with mango coulis is a delightful blend of creamy and fruity flavors.  It is sure to impress your guests or satisfy your craving for something sweet. This recipe combines silky, rich chocolate and cream with a bright, fruity sauce.  It’s the perfect ending to any meal.

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