A creamy rich Italian dessert with chocolate without dairy & eggs? Here is the most amazing Double Chocolate Panna Cotta of your dreams!
With Valentine’s Day just around the corner, scheming up the perfect dessert when you’ve got sensitivities to dairy and eggs (on top of gluten) to celebrate doesn’t have to be intimidating or bust your diet!
This chocolate panna cotta is the perfect answer for whatever your special day has in store. Whether it’s a fancy dinner out or a low key cozy night in, you really can’t go wrong with this impressive and seemingly indulgent treat, especially since it’s a cinch to put together!
Double Chocolate Panna Cotta (Dairy free & Egg free)
“Panna Cotta” literally means “cooked cream”, and even though this recipe is completely dairy and egg free, it can still be considered a cooked, creamy dessert. Coconut milk easily replaces the dairy component (or other non-dairy milk, such as almond milk). Using a Stevia sweetened version of chocolate coconut milk, like So Delicious no sugar added chocolate coconut milk, really adds a depth of real chocolate without added sugar in traditional creams or non-dairy chocolate milk.
To get around the need for eggs is to use gelatin in it’s place. Make sure that yours is unflavored, gluten free and, whenever possible, comes from grass-fed, pastured cattle. Jennifer has used Vital Protein’s Gelatin in the past.
You might not know this, but if you really want the chocolate flavor to pop, add instant coffee grounds to bring out a deeper, richer chocolate flavor. That being said, not all instant coffee is created equal in the eyes of the gluten-free. Some instant coffees and other flavored coffees are unfortunately not gluten-free. One brand that is gluten-free however is Nescafé® Taster’s Choice. For more information, check out this great article about coffee and gluten from Gluten-free Gigi.
Add organic cocoa powder as a decorative dusting and fresh raspberries (to fulfill the traditional fruit component, plus raspberries marry perfect with chocolate!) to make this chocolate panna cotta stand out on the plate! No one will even know that there’s no gluten, dairy or eggs! Bon appétit!
There are several other ways to make dairy-free chocolate panna cotta that are also gluten free. For those of you who love a more involved process of cooking and baking, check out this recipe we were inspired by from The Wholesome Cook which uses grass-fed eggs and blood oranges!
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Double Chocolate Panna Cotta (Dairy free)
Ingredients
- 2 cups chocolate coconut milk (no sugar added - Stevia) or substitute almond milk* *(If using unsweetened non-dairy milk, add cocoa powder and stevia to taste for chocolate and sugar-free sweetener)
- 1 packet powdered gelatin *1 packet of gelatin is equal to 2 1/2 tsp
- 1/2 tsp instant coffee or espresso grounds
- 1 tsp Salt
- 1/2 tsp gluten-free vanilla extract
- 3 to 4 tbsp Cold water
- 1 tbsp organic cocoa powder (for dusting on top before serving)
Instructions
- In a medium saucepan, combine chocolate coconut milk, vanilla extract, salt, instant coffee grounds or espresso grounds, and heat over medium heat.
- While the mixture is heating up, combine powdered gelatin and 3 to 4 tablespoons cold water in a small ramekin or mixing dish. Let it sit for several minutes until the powder swells into more of a dissolved texture.
- When the milk mixture begins to lightly steam but not boil, add the gelatin mixture and whisk until well combined. Remove from the heat.
- Pour mixture evenly into 4 small cups or ramekins. Carefully place these into a larger baking dish or high rimmed pie pan and add cold water to the dish to create a cold water bath (helps panna cottas chill and set more evenly). Place the dish into the refrigerator and chill for at least 2 hours or until firm to the touch.
- To serve, either serve in original cup or ramekin dusted with cocoa powder and topped with fresh raspberries, or carefully invert cup or ramekin to slowly slide the panna cotta onto a flat plate. To ensure that it stays in one piece and doesn't stick, run a small knife along the very edges of the panna cotta before inverting the cup or ramekin.