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Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)

A recipe for Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta) from the cookbook, Tasting Rome.
Course Dessert
Cuisine Italian
Keyword chocolate, Italian, Italy, mint, panna cotta
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 4 hours
Total Time 4 hours 40 minutes
Servings 4 Servings


For the Panna Cotta:

  • 1 1/2 teaspoons unflavored granulated gelatin
  • 1 (1 inch) vanilla bean
  • Handful fresh mint leaves plus more for garnish
  • 3 tablespoons granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • Neutral oil for greasing ramekins

For the Chocolate Sauce:

  • 1/2 cup heavy cream
  • 2 ounces dark chocolate broken into small pieces or finely chopped


To make the Panna Cotta:

  • In a small dish, combine 2 tablespoons of water and the gelatin. Set aside to soak until dissolved.
  • Halve the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the mint, sugar, milk, and cream. Bring almost to a simmer over low heat, stirring continuously and muddling the mint. Remove the mixture from the heat and allow it rest for about 10 minutes, but not longer.
  • Meanwhile, lightly oil four 5 1/2 ounce ramekins.
  • Add the gelatin to the milk mixture and stir until dissolved. Strain the mixture into a pitcher or a mixing bowl with a spout. Divide it evenly among the prepared ramekins and cover loosely with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight to set up.

For the chocolate sauce:

  • Just before serving, make the chocolate sauce: Heat the cream in a small saucepan over low heat until very hot and steaming, but not boiling. Stir to prevent scalding. Place the chocolate in a small bowl. Pour the cream over the chocolate and allow it to sit for about 2 minutes to melt the chocolate, then stir until smooth.
  • To serve, spoon the chocolate sauce on top of each panna cotta in its ramekin. Serve immediately.