Sugar Free Chocolate Panna Cotta

This Sugar Free Panna Cotta is naturally sweetened and full of rich chocolate flavour. Perfectly set with just the right amount of “wobble” its light, creamy, velvety and the perfect solution for dinner parties, birthdays, and valentines day as you can make it ahead and decorate it at the last minute.

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chocolate panna cotta with raspberries in a glass

This might look like a small serving, but it's just the right amount. Served in a big glass, with your choice of decoration on top, this is a sugar free dessert thats perfect for beginners and ideal if you're looking to still enjoy sweet things whilst cutting back on sugar. This is just as easy to make as my Lemon Cheesecake Dessert Cups!

Why Make This Recipe

Easy and Simple with only 5 basic ingredients
Its Naturally Sweetened, so there’s no added sugar
Perfect idea for Valentines day or as a special Birthday Treat
Looks impressive, but it takes little effort
Lots of different ways to dress up this dessert to impress dinner party guests
- Chocolate on Chocolate, Chocolate and Berries, Chocolate and Nuts, or all of the above!
Perfect to make ahead and keep in the fridge

I love making healthy sugar free chocolate sweets and this one is a classic!

Ingredients

Ingredient Notes

Gelatine Leaves: I use the brand McCormick, however any should work.
Sweetener: Whilst I used granulated Monkfruit sweetener, you could substitute any granulated sweetener so long as it measures like sugar.
Cream: Also known as heavy cream in the U.S. or thickened cream in Australia
Cocoa Powder: As this is a chocolate dessert, its ideal to use a good quality chocolate powder. Cocoa powder is unsweetened and doesn’t contain any refined sugars. I generally find it in the health food aisle at the supermakets.

How To Make This Recipe

Prepare Gelatine Leaves: Fill a large bowl with 2 cups tap water and 4 – 6 ice cubes, and et them melt to make the water cold. Alternatively, use cold water that’s been refrigerated. Place the gelatine leaves in cold water to soak and soften. (approx 5 to 7 minutes)

Make the Panna Cotta Mixture: Add the Vanilla, cream, monkfruit sweetener, and cocoa powder to a pot on high heat, stirring gently until the sweetener dissolves.

Add Gelatine to Panna Cotta: Using your hands, squeeze as much water as you can out of gelatine leaves, and add the softened gelatine to the pot of hot panna cotta mixture. Whist constantly for a minute or two (whilst still on the heat) until combined.

Strain liquid: Strain the mixture through a fine mesh sieve into 4 small serving glasses. This helps to create a silky smooth dessert. (This step can be skipped if you don't have a sieve - the chocolate bits will just become part of the dessert!)

Cover and Store to Set: Cover with plastic wrap or place glasses into an air tight container and store in the fridge to set for 4 to 5 hours.

Four glasses filled with chocolate panna cotta liquid

Serve: To serve, decorate with cocoa nibs and raspberries. More ideas below in the tips section.

Expert Tips

Cream: I recommend using full fat cream as opposed to light or low fat cream as Panna Cotta is supposed to be rich and creamy. The fat content in the full fat cream will also help the panna cotta to set properly, more so than the lower fat versions.
What To Serve Panna Cotta In: Wine glasses, martini glasses, individual ramakins, coffee cups. Don't get too hung up on having 4 of the same type of glass. Anything goes.
Serving Ideas: I love chocolate and raspberries, but you could also serving with fresh blueberries, or do a combination of fresh berries. Alternatively lightly roasting some hazelnuts would also be amazing. Of course it goes without saying that grating some of your favourite sugar free chocolate of top would be a nice touch as well, especially if serving for guests or a special occasion.
Storage: Keep panna cotta covered in the fridge either with plastic wrap, foil or in an air tight container for up to 4 days.

Overhead view of four glasses of panna cotta on a wooden board decorated with raspberries and cacao nibs

You Questions Answered

Can I Use Sugar Free Chocolate Instead of Cacoa Powder?

Yes you can. Replace the quarter cup of Cacoa Powder with ⅓ of a cup of your favourite Sugar Free Chocolate.

How to know if the Gelatine is soft enough?

The gelatine sheet should be soft enough if you can fold and squeeze it in your hand so that all the excess water comes out.

Do I really need to sieve the chocolate mixture before putting it into the glasses?

No, its not essential, just an extra step that’s a “nice to do”

What can I use instead of a mesh sieve?

You could try using a paper coffee filter, a tea strainer, a piece of muslin or cheesecloth.

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Sugar Free Panna Cotta

Kim

A Sugar Free Panna Cotta that is naturally sweetened and full of rich chocolate flavour. Perfectly set with just the right amount of “wobble” - its light, creamy, smooth and velvety .

5 from 1 vote

Print Recipe Save Recipe

Prep Time 10

Cook Time 0

Fridge Time 5

Total Time 10

Course Dessert

Cuisine Australian

Servings people

Calories 415 kcal

Ingredients

2 gelatine leaves or sheets
1 teaspoon Vanilla Essence
2 cups 500 ml Heavy Cream or Thickened Cream
¼ cup Monkfruit Sweetener
¼ cup Unsweetened Cocoa Powder

To Decorate

Cocao Nibs or shaved chocolate on top
Fresh Raspberries

Instructions

Fill a large bowl with 2 cups tap water and 4 – 6 ice cubes, and et them melt to make the water cold. Alternatively, use cold water that’s been refrigerated. Place the gelatine leaves in cold water to soak and soften. (approx 5 to 7 minutes)
Add the Vanilla, cream, monkfruit sweetener, and cocoa powder to a pot on high heat, stirring gently until the sweetener dissolves.
Using your hands, squeeze all the water out of gelatine leaves, and add the softened gelatine to the pot of hot panna cotta mixture. Whisk constantly for a minute or two (whilst still on the heat) until combined.
Strain the mixture through a fine mesh sieve into 4 small serving glasses. This helps to create a silky smooth dessert. (This step can be skipped if you don't have a sieve - the chocolate bits will just become part of the dessert!)
Cover with plastic wrap or place glasses into an air tight container and store in the fridge to set for 4 to 5 hours.
To serve, decorate with cocoa nibs and raspberries.

Notes

Gelatine Leaves: I use the brand McCormick. Alternatively you could use 2 teaspoons of powdered gelatine, although I personally find that the gelatine leaves or sheets as they are sometimes called, tend to work better at setting the panna cotta.
Sweetener: Whilst I used granulated Monkfruit sweetener, you could substitute any granulated sweetener so long as it measures like sugar.
Cream: Also known as heavy cream in the U.S. or thickened cream in Australia
Cocoa Powder: As this is a chocolate dessert, its ideal to use a good quality chocolate powder. Cocoa powder is unsweetened and doesn’t contain any refined sugars. I generally find it in the health food aisle at the supermakets.
Make Ahead: These are great to make ahead the day before you need them
Storage: Keep them covered with plastic wrap in the fridge and consume within 4 days

Nutrition

Calories: 415kcalCarbohydrates: 39gProtein: 2gFat: 45gSaturated Fat: 28gFiber: 38g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

Keyword sugar free panna cotta

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