Chocolate and coffee panna cotta

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

59 Responses

  1. Zynnie says:

    Looks great and yummy! Can I ask if you use agar gelatin or cellulose gelatin? Thanks!

  2. boogie says:

    that reminds me so much of my childhood in manila! i’m feelin’ a little nostalgic!

    p.s. this is my first time visiting your site via PC. normally i view your site through my iPhone, and let me just say that the iPhone version doesn’t do your site justice. beautiful layout & photographs!

    • Angel says:

      @boogie, scroll down and turn the ‘mobile theme’ off at the bottom of the web page. Homecooking rocks in iphone :)

  3. Nikita says:


  4. Mommy Lala says:

    Yummmmy! A variation to our usual black sambo at home (similar without the coffee layer) Will definitely give this a try. Looks like a light dessert to have after a dinner invovling grilled bulalo… thank you thank you. keep ’em coming please :)

  5. noes says:

    That looks good! Btw, I tried your fish nuggets, my family loves it. Thank you so much for sharing the recipes. Your my savior when it comes to cooking, hehe.

  6. Maruh says:

    Wow!it looks really good! i will definitely try this one! yum!

  7. Crisma says:

    Yum! And so easy too! Thanks again Connie

  8. Camille says:

    Ms. Connie what cream will I use?

    • Connie says:

      All purpose cream.

      • Mary says:


        We are trying to make this with knox gelatine and we used 180 grams (90 grams for the almond and 90 grams for the unflavored) and it is like a rock. We wanted to check with you to make sure that this is correct? We were thinking that 1 knox gelatine envelope (which equals 7.2 grams) would work per layer.. can you or anyone, please help us with this question?


  9. Camille says:

    yummy….. Thank’s for sharing this recipe… :)

  10. misao says:

    looks really yummy… i just love panna cotta! used to make vanilla panna cotta with mango puree as sauce.

  11. JennetteG says:

    Hi Connie,

    I made some modification on your recipe when I made it today following your mantra that a missing ingredient or two should not stop someone from cooking, or in this case making a chocolate and coffee pannacotta.

    Didn’t have any almond flavored gelatin so I used 2 packs of clear unflavored sweetened gelatin instead and used 1T of vanilla as flavoring for the white layer.

    Instead of chocolate bar I used 2T of chocolate powder instead.

    It didn’t stay long in the fridge to cool. I know I have a hit come Christmas! Thanks.

  12. Carlo says:

    Hi Ms. Connie,

    May I ask what kind of milk you used?

  13. Grace says:

    I’ve tried this for Christmas and my family loved it! It was very easy to make. Thanks!

  14. Babyruth says:

    HeLLo. Just want to ask if the gelatin is a powder or cooked gelatin?


  15. zara says:

    how many servings can this recipe yield?

  16. Ann says:

    How if I only have a clear unflavored and unsweetened gelatin?Should I add sugar in it?

  17. Patricia M. says:

    I made this yesterday and here are my observations: 1) My coffee layer was darker than the chocolate layer. It tasted a bit strong too. I’ll probably cut the coffee to just 1 tbs instead of 1.5. 2) The almond layer didn’t solidify. This is probably my fault because I was already impatient and didn’t wait until all the powder was dissolved in the milk. 3) I didn’t have molds so I used plain old mugs to hold the panna cotta.

    After all that though, it came out very delicious! Thanks for sharing Connie!

  18. tina says:

    ms connie, where did you buy this kind of glass ramekins?

    thank you.

  19. Sharona May says:

    WOW!!! That is fabulous!

  20. Paula says:

    these colours are so delicious!

  21. Heaven says:

    This is really good for this Christmas!

    Thanks, Ms. Connie, for sharing…

  22. sweetos says:

    miss connie i was wondering ano po ang peferred brand ninyo sa gelatin?

  23. sweetos says:

    thank you po miss connie, i was able to make a decent panna cotta, hindi malabsa at hindi rin matigas.. :) but wala akong nakitang almond flavored sa shopwise, still following your mantra “the absence of one or 2 ingredients should not stop one from cooking”:) i opted to use manngo because it’s in season.. it was a nervous experiment sayang kasi if hindi nag work.. but it did.. naka 2 batch na ako.. needless to say my fiance’ liked it. sobrang thank you

  24. Sajiya says:

    hey i tried but i used gelatine powder can you tell me exactly wht the substitue variation is for the powdered gelatin and 5 minutes interval wasn’t enough as they all got mixed up>> ur picture and the recipe instruction is beautiful. hope i get it right after ur advise

    • Connie says:

      I used powdered gelatin. See the second photo.

      If 5 minutes weren’t enough, you make adjustments. Your room temperature is not necessarily the same as mine when I made my dessert.

  25. lemon says:

    Hi.I’m making this or the pandan-flavored ones tomorrow.I hope it turns out fine as I plan to make these for the husband’s birthday on the 18th.I plan to use either mango or ube.Thanks for the recipe.

  26. Yhonna Kwan says:

    hi Ms. Connie,

    I love panna cotta! Actually, it’s a new-found love. I didn’t care much for it before until I saw an episode of junior masterchef australia with panna cotta as one of their recipes. It was very easy to make so tried making my own. I was smitten! Of course, I had to search panna cotta in your site since I know that you would have your own version. Here it is indeed! I had most of the ingredients (nescafe classic instead of gold for me) so I didn’t waste time in making this dessert. Yummy!!!
    A question, though : the layers of my panna cotta separated when unmolded to a platter. We just ate ours straight from the molds. Would you know why this is so?
    Thanks, Ms. Connie!

    • Try pouring the second layer when the first firm on top but still soft inside, and so on. :)

      • Carol B. says:

        I am going to make this tomorrow and I was actually thinking how the layers would hold considering that they have smooth surfaces. Good thing I read this comment. Thanks for the tip.

  27. farrah says:

    hi ms connie!i’m planning to make this for noche buena..bought alsa unsweetened clear but the almond jelly isn’t available in our place.there is no available one so instead i bought another box of unsweetened clear and almond extract to at least mimic the almond jelly in the you think that would be okay?i hope it would work.also, i am planning to make this tomorrow and just put it the ref and put it out during the noche buena. do you think it would hold up til that time?would its texture and taste not be affected?i will appreciate your ideas.thank you so much!merry christmas!

    • Connie says:

      @farrah Re unflavored gelatin and almond extract: Yes, that will work. Brilliant idea, in fact.

      And, yes, you can prepare it two days ahead. But wrap in cling film before putting in the fridge. Unmold just before serving.

  28. Carol B. says:

    I tried it this weekend but for a bigger mould. Nagtry muna ako on a smaller scale and this is what I learned: you have to find the right temperature of the mixture before pouring in (for the second and third layer). If it’s too hot, magmimix yung dalawang layer. If it’s too cold, hindi maghohold yung dalawang layer. I also learned that knox brand is no good for this dahil yung ibabaw ng mixture tends to be hard. Iba-ibang brand kasi ang nabili ko dahil walang enough stock ng iisang brand.

    Dun sa next try ko perfect na lahat but disaster stroke. Nung nasa byahe na kami, I found out that the top layer slid out. Ang ending hindi ko na nadala sa party. Next time I do this, dun ko na ito ia-assemble sa venue. By the way, I used mint chocolate for my chocolate layer and it turned out to be refreshingly good and I topped it with chocolate syrup and plain m&m’s. The result is a festive-looking gelatin that’s not only refreshing to the eyes but also to the palate.

    I know this will be a star in the future parties I will bring it to. Thanks for the recipe.

  29. tintin says:

    hello po! tanong ko lng dn po kng powder dn b ang milk n ginamit nyo?

  30. anna says:

    hi.. napansin ko lang n wlang sugar s ingredients, s chocolates lng b tlg mgrely ng tamis? or can i use condensed milk instead of skim milk.. or evaporated milk + sugar? thanks!