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Mocha Panna Cotta

Silky smooth chocolate and coffee custard is topped with crushed biscotti for crunch in this no-bake dessert. For a stronger coffee flavor, double the espresso.

Serves 6
Ready in 255 mins
Prep time 10 mins
Cooking time 5 mins
Chill time 240 mins
253 calories per serving


> 1 (1/4 oz) packet unflavored gelatin
> 1 1/2 cups chocolate milk
> 1 cup heavy cream
> 1 tbsp cocoa powder
> 1/4 cup sugar
> 1 1/2 tsp instant espresso or espresso powder
> 1/8 tsp salt
> 4 almond biscotti, coarsely crushed
> 1 cup whipped cream


In a small bowl, sprinkle the gelatin over 3 tbsp cold water. Let stand 5 min.
In a medium saucepan, heat the chocolate milk, heavy cream, cocoa powder, sugar, instant espresso, and salt on medium-high until just bubbling, stirring to dissolve sugar and instant espresso. Remove from heat and stir in gelatin mixture until smooth.
Divide mixture among 6 small glasses or bowls. Cover each with plastic and refrigerate 4–6 hours, until firm.
When ready to serve, sprinkle most of biscotti on top of panna cotta. Dollop each with whipped cream and top with remaining biscotti.


No instant espresso? Use 1 tbsp instant coffee instead.

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