This is a decadent recipe which is simple but requires a few hours of resting time. I had not made it in over seven years…not because I don’t like it…on the contrary it’s a beautiful recipe…but because there are too many other desserts I want to try.  This is a great recipe for a crowd because it can be made days ahead of time.  You can serve it in clear coffee mugs (which give it the look of a cappucino) or you can make smaller portions in shooter glasses.


Layer 1 – Chocolate Mousse:

  • 2 packs gelatine
  • 2 cups 1% milk
  • 6 oz milk chocolated, chopped
  • 2 cups 35% whipping cream
  • 2/3 cup sugar
  • 2 tsp instant coffee

Have a large mixing bowl with the chocolate and a spatula ready to go.  In a small saucepan heat the milk with the gelatine on low for around 5 minutes, stirring occasionally.  Meanwhile in a seperate saucepan bring the cream, sugar and coffee to a boil. Once both liquids are ready add them to the chocolate and mix until evenly combined. Pour the mixture evenly into the individual glass containers.

I find that having a tray ready with the empty glass containers in the fridge makes for an easier transition.  I then take my chocolate liquid and transfer it to a pitcher or measuring cup  and then pour it into each container while already in the fridge (I do this so that my liquid doesn’t get rattled as much as if I had to move them from the counter to the fridge)  Also I measure my total quantity of liquid (around 4.5 to 5 cups) and divide by the number of containers I’m using  (16 full portions gives around 75ml per container)  I measure this out into the first container and then follow that container as my visual cue for portioning out the rest.

Let these set in the fridge for 2 hours.


2 Hours Later: Layer 2 – Vanilla Mousse:

  • 1 pack gelatine
  • 1 cup 1 % milk
  • 1 cup 35% whipping cream
  • 1/3 cup sugar
  • 1 tsp vanilla

In a small saucepan heat the milk and gelatine on low for 5 minutes, stirring occasionally.  Meanwhile in a seperate saucepan bring the cream and sugar to a boil.  Combine these two mixtures in a pitcher or measuring cup & add the vanilla.

If possible let this sit for 2 to 5 minutes, just to cool slightly. Otherwise you will find that when you pour this vanilla cream over the chocolate layer, the heat with slightly melt the top of your set chocolate layer and it will blurr your vanilla layer a bit (not the end of the world either….it’s just prettier if it doesn’t happen)

Let set for another two hours.

At this point it is ready to serve or you can lay cling wrap over the panna cottas (no need for the saran wrap to touch the panna cotta directly, just cover the lid of each container) and you can keep them in the fridge for at least a couple of days.

You can serve as is or for a lovely effect you can do the following:

Whip 1 cup of whipping cream very loosely (you do not want any stif peaks just a soft peak) Lay a small portion of this whipped cream evenly over your panna cotta.  As a final touch (this was my sister’s genuis idea) dust the top with a touch of cocoa…you now have a finished product that looks very much lika a cappuccino.

This last step can also be done a few days ahead of time…I’ve done it myself and it holds quite well.