Coffee panna cotta with dark chocolate and rum sauce

    4 hours 45 min

    This easy, creamy, coffee infused custard dessert is sure to impress. It blends the richness of dark brown soft sugar with rum, coffee, coconut milk and plain chocolate.

    16 people made this

    Serves: 8 

    • 2 teaspoons unflavoured gelatine granules
    • 4 tablespoons dark rum
    • 300ml whipping cream
    • 110g dark brown soft sugar
    • 1 tablespoon instant espresso powder or instant coffee
    • 250ml coconut milk
    • 1 teaspoon vanilla extract
    • 250ml soured cream
    • 175ml whipping cream
    • 2 tablespoons golden syrup
    • 225g plain chocolate, chopped
    • 1 tablespoon dark rum
    • 8 sprigs fresh mint for garnish

    Prep:30min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr45min 

    1. Sprinkle the unflavoured gelatine over 50ml of dark rum and allow to soften for 5 minutes.
    2. Meanwhile, stir together 300ml of whipping cream, dark brown soft sugar and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatine mixture until dissolved.
    3. Whisk in the coconut milk, vanilla extract and soured cream until smooth. Evenly divide the mixture between eight 175ml ramekins, cups or moulds, cover each with cling film and chill for at least 4 hours to overnight.
    4. Bring 175ml whipping cream and golden syrup to a simmer over medium-high heat. Once simmering, remove from heat and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
    5. To serve, run a knife around the edge of each ramekin, then set each ramekin into a shallow bowl of hot water for 10 seconds to loosen. Invert the ramekin over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

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    Reviews in English (12)


    I made this recipe twice and I thought the 2nd time was so much better and less bitter. I made the espresso - did not use espresso instant powder and mixed in 1 tablespoon of the espresso in the mixture. In addition, I cut back on the rum b/c I thought it made the custard a little too bitter. I used 1/8c of dark rum. I increased the coconut milk. I used 1 1/8c of coconut milk. Finally, I used Giaradelli bittersweet chocolate chip cookies for the chocolate glaze. Delish!  -  11 Sep 2009  (Review from Allrecipes US | Canada)


    This is a delicious panna cotta but it turned out more coffee than coconut. The coconut flavor was very subtle, almost unnoticeable. So it would be better to use strong brewed coffee. And I suggest that you use light brown sugar, because dark sugar overwhelmed coconut flavor.  -  02 May 2008  (Review from Allrecipes US | Canada)


    This was my first attempt at panna cotta. It was a beautiful presentation, with a great combination of ingredients. It had a bit of a bitter aftertaste though. Maybe I'll leave the coffee out next time. :-) BTW, the chocolate sauce is fabulous for making hot cocoa!  -  18 Oct 2007  (Review from Allrecipes US | Canada)