This chocolate almond milk panna cotta couldn’t be simpler to make. With only 5 ingredients, you can enjoy this elegant dessert in no time. You will want to make this silky, soft set pudding all summer long.
This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram, and Pinterest.
How was your weekend? I hope you had a chance to enjoy the beautiful weather we’re all having.
It has been so hot and dry here. The last thing I feel like doing lately is turning on my oven. Not to mention, I’ve been fighting a summer cold. And that makes me not even want to be in the kitchen. Seriously, who gets sick in the summer?!
For today’s recipe, I wanted to stick with something simple. Have you ever had panna cotta? It is melt in your mouth smooth. Unlike any pudding or custard I’ve ever had. It’s also extremely versatile. You can make it many different ways with many different flavors.
My friends over at Blue Diamond sent me a container of Almond Breeze Almondmilk Chocolate and I knew it would be perfect for this no-fuss dessert. It’s a dairy and soy friendly option that is loaded with chocolate flavor. Just heat it up with some sugar, gelatin, vanilla, and egg yolks. Pour it into ramekins and refrigerate until set.
Typically panna cotta doesn’t call for eggs. When I first tried making this almond milk version, I made it without the egg. But I found the taste and texture to be a little lackluster. Traditional panna cotta made with heavy cream has a rich, creamy texture. I wanted to mimic that as best I could without using dairy. So I tried egg yolks. The results were spot on.
If you have allergies to eggs, you can omit them. Only the texture will be affected, not the taste.
Serve the chocolate almond milk panna cotta straight from the ramekin, or invert them onto a plate. Enjoy!
Chocolate Almond Milk Panna Cotta
- Pour 1/4 cup of the almond milk into a small bowl. Sprinkle the gelatin over the top and let sit for 10 minutes.
- Pour the remaining almond milk and sugar into a medium pot. Heat over medium heat until it begins to boil. Place the egg yolks in a 4 cup measuring cup and beat until pale and frothy. Gradually add half of the warm almond milk to the egg yolks, whisk continuously. Return the mixture to the pot and bring it back to a boil while continuing to whisk. Remove from heat. Stir in the gelatin mixture followed by the vanilla.
- Strain through a fine mesh sieve and transfer to individual ramekins. Cover and refrigerate for at least 4 hours. Serve panna cotta straight from the ramekins or unmold and decorate with chocolate shavings and raspberries.
To easily remove the panna cotta from the ramekins, set the ramekins inside a baking pan with high sides. Fill the pan with warm tap water until the water reaches more than halfway up the sides of the ramekins. Let the panna cotta sit for about 3 minutes. Remove the ramekins from the pan of water. Use your index finger to gently loosen the panna cotta from the edge of the ramekin. Invert the panna cotta out onto a serving plate. The amount of servings will vary depending on the size of your ramekins. Mine held about 3/4 cup of liquid, which yielded me 4 servings.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.