Panna Cotta Chocolate Eggs

Name: Panna Cotta Chocolate Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: Fresh liquid cream 1.7 cups; Dark chocolate 5.3 oz; Condensed milk 0.4 cup; Powdered sugar 0.7 cup; Gelatin in sheets 0.4 oz; Fresh liquid cream 0.67 cup; Powdered sugar ¼ cup; Raspberries to taste; Currants to taste; Mint to taste

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315

Calories per serving

Energy Kcal 315
Carbohydrates g 25.4
of which sugars g 25.4
Protein g 5.3
Fats g 21.3
of which saturated fat g 12.46
Fiber g 1
Cholesterol mg 50
Sodium mg 50

Difficulty: Very easy
Prep time: 10 min
Cook time: 5 min
Serving: 8
Cost: Low
Note plus the cooling time in the refrigerator of at least 4 hours

PRESENTATION

Panna Cotta Chocolate Eggs are a really delightful twist on the classic Italian panna cotta recipe from the stunning Piedmont region. I mean, this dessert takes everything we love about traditional panna cotta—the creamy, smooth texture—and gives it a boost with rich condensed milk and chocolate. Seriously good. Using condensed milk instead of just sugar makes the chocolate flavor super indulgent, you know, like something you want seconds of.

And here's the thing: it's the shape that really sets this dessert apart. Poured into half-egg molds, these creations turn into little chocolate eggs—such a cool surprise, right? In Italian Easter traditions, eggs symbolize new beginnings and life, adding meaning to these charming treats. It's really fun showing these off at the table when everyone's expecting the usual desserts.

For those who love chocolate panna cotta but crave something different, these little eggs fit perfectly in the lineup of Easter dessert recipes. They come together pretty easily and you can make them ahead. So convenient for spring gatherings. And listen, they’re amazing anytime you want a special treat.

Some families in Piedmont add orange zest or hazelnut, which makes each batch unique. Soft and delicate, they pair well with toppings like fresh berries, caramel drizzle, or a cocoa sprinkle. Really, whatever you fancy.

These eggs show how Italian dessert recipes mix tradition with fun. They keep things exciting, year after year. Whether you adore silky gelatin desserts or want something that looks stunning, this easy panna cotta recipe will win over kids and adults alike. It's festive, no question. Perfect for any holiday—or honestly, any gathering. If you're on the hunt for a unique, crowd-pleasing dessert, these Panna Cotta Chocolate Eggs are the way to go. Can't go wrong!

INGREDIENTS

315

Calories per serving

Ingredients for 16 Half Eggs: Fresh liquid cream 1.7 cups (400 g); Dark chocolate 5.3 oz (150 g); Condensed milk 0.4 cup (100 g); Powdered sugar 0.7 cup (80 g); Gelatin in sheets 0.4 oz (10 g)

For Decoration: Fresh liquid cream 0.67 cup (150 g); Powdered sugar ¼ cup (30 g); Raspberries to taste; Currants to taste; Mint to taste

Preparation

How to prepare Panna Cotta Chocolate Eggs

To prepare the chocolate panna cotta eggs, start by chopping the chocolate with a knife 1. Then melt it in a bain-marie by placing it in a bowl or putting a saucepan in another pot filled with water, just enough to ensure the water doesn't touch the container where you've placed the chocolate 2. Meanwhile, in another saucepan, pour the cream 3,

the condensed milk, and heat them together 4. Melt the chocolate well by stirring often 5 and pour in the warm milk and cream mixture 5.

Mix everything well and also add the sifted powdered sugar 7. Dissolve the powdered sugar 8 and squeeze the gelatin sheets, previously soaked in cold water for at least 10 minutes, with your hands 9.

Add the latter to the saucepan and stir quickly 10. Once the gelatin sheets are well-dissolved, use a ladle to pour the mixture into the half-egg-shaped mold 11 and let it cool in the fridge for at least 4 hours 12.

After this time, whip the fresh cream that you will use for decoration. Pour the cream into a high-sided bowl 13 and after turning on the mixer, add the powdered sugar 14. Continue whipping until you have a firm and steady mixture 15.

To successfully unmold the panna cottas, dip the mold for a few seconds in boiling water 16, then remove and place them on the plate where you will serve them. Pour the whipped cream into a piping bag 17 and use it to decorate your dessert, with the help of some red berries and a few mint leaves for a touch of color. Your chocolate panna cotta eggs are ready! 18

Storage

The chocolate panna cotta eggs can be stored in the refrigerator for 4-5 days. It's best to leave them in their mold and cover them with plastic wrap!

Advice

You can flavor the chocolate panna cotta with orange zest and shape it as you prefer!!

Curiosity

Easter eggs, along with the dove cake, have become symbols of the Christian Easter holiday over time. The tradition of the classic chocolate egg is recent, but even in the Middle Ages, it was common to give real eggs decorated with any type of design or dedication.

For the translation of some texts, artificial intelligence tools may have been used.