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Chocolate Almond Panna Cotta


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Chocolate Almond Panna Cotta


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Chocolate Almond Panna Cotta


  • Ready Time : 0 min



  • 1 quart Almond milk (946 ml)
  • 1/2 cup sugar
  • 4 bars dark chocolate (400 grams)
  • 2 tablespoons Gefen clear Jello
  • 1/2 cup water


Bring the Almond milk and sugar to a boil.

Break up the bars of chocolate and place them into a large heat safe bowl.

Combine the Jello in 1/2 a cup of water and heat in the microwave for 15 seconds. Stir until dissolved

When the Almond milk comes to a boil whisk in Jello and then pour over chocolate.

Whisk the mixture until totally smooth and then pour into tiny ramekins, shot glasses, or the serving vessel of your choice. Let set in the refrigerator for two hours.

After cooled and set the Panna Cotta can be topped with festive seasonal fruit, berries or pomegranate seeds. For a special treat try the Ginger Snap Tuile.


About Harmony Sage Fried


I am a mother of two wild boys and a pastry chef currently living in Northern Israel. Having a natural affinity for all bread products I spend most of my time up to my elbows in dough or in front of a hot oven. All worth it for that perfect bite.




14 Responses to Chocolate Almond Panna Cotta

  1. avatar says: Leomi

    My Almond Milk says it is Dairy, what brand is Pareve?

  2. avatar says: Leomi

    not all blue diamond is pareve…the vanilla blue diamond says it is dairy

  3. avatar says: ysobel

    Can you tell me if I can make this with sugar substitute, or lower the sugar. This is for a diabetic guest. Thanks

  4. avatar says: ysobel

    Thank you. Will try it and let you know.

  5. avatar says: mushi

    The box, not the refrigerated Blue Diamond is pareve. Trader Joe’s own brand, boxed in all flavors and plain, is also pareve. I didn’t have any clear Jello, so I used rasberry..it was wonderful Thanks Tamar for this and all of your great recipes.

  6. avatar says: LeslieH

    2 questions: can you make this with coconut milk and what flavor is “clear” Jello? Thanks.

    • I would think coconut milk would work, try it and let us know. Clear jello is any flavorless variety, often called Unflavored. Harmony uses Gefe, but I really only get good results for any recipe with Kolatin Gelatin, I highty recommend trying to find that brand.

  7. avatar says: moviemum

    so, i made this last week and while the taste was good the chocolate dessert felt grainy. I used the new melting choc that comes in coin form (parve) in little tubs. I also can’t say for sure I used that exact brand of gelatin. What do you think. I followed the recipe exactly.

    • Hmmm, puzzling that you found it grainy. I am not sure what the melting chocolate is, but if it was melted and smooth it should have been find. Maybe the gelatin was the problem, try it with a different brand and make sure the sugar is fully dissolved in the milk.

  8. avatar says: Jocelyn

    I have grandchildren who are allergic to nuts. I think soy milk should be a good substitute. What do you think.

  9. avatar says: Gaele

    can gelatin be replaced by chia seeds?

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