Chocolate Limoncello Panna Cotta
Recipe Type: Dessert
Cuisine: Italian Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 to 6 servings
  • 2 packets unflavored Gelatin
  • 1 cup Milk
  • 2 cups Heavy Whipping Cream
  • ⅓ cup Sugar
  • 1 each (3.5 oz) bars of Perugina 51% and 70% Cacao Chocolate, chopped well
  • 3 – 4 Tbls Lemoncello
  • Zest and Juice of 1 Meyer Lemon
To Garnish:
  • ¼ cup toasted slivered Almonds
  • Crème Fraiche or Whipped Cream
  • Lemon Zest, optional
  1. In a small bowl, pour in Milk then evenly sprinkle the Gelatin powder over top and allow to stand for 5 minutes.
  2. In a small saucepan over medium high heat, bring the Cream and Sugar to a gentle bowl, stirring to dissolve sugar.
  3. Add in the Gelatin and Milk mixture to the saucepan and mix together until well blended, heating for 1 – 2 minutes more.
  4. Remove from heat and stir in the chopped Chocolates, Lemoncello and zest and juice of the Meyer Lemon, stirring until chocolate is melted and well incorporated. Taste and adjust if needed by adding more lemon juice or Lemoncello.
  5. Pour the mixture into a large measuring cup or bowl with a pouring spout. Place ramekins or dessert serving dishes on a kitchen towel lined baking pan (to prevent dishes from sliding around). Pour the Chocolate Panna Cotta into each dish. Chill Panna Cotta in refrigerator for 4 – 6 hours or until set.
  6. In a small skillet, dry toast the slivered almonds for 2 – 3 minutes or until just starting to turn golden. Be careful, they can burn quickly.
  7. To serve, garnish the Panna Cotta with a dollop of Crème Fraiche or Whipped Cream, a few toasted slivered almonds and a little lemon zest.
*Note: Some of the alcohol in the Lemoncello will evaporate because it will be added while the Panna Cotta is still hot. To make this completely alcohol free, substitute the Lemoncello with the juice of 1 large or 2 small Lemons.
I like to use a mixture of half 70% cacao and half 51% cacao in this recipe, if using only 70% you may need to increase the amount of sugar to ½ cup. By using a mixture of both chocolates, it is the perfect blend of semi-sweet and sweet.
Recipe by Honest Cooking by Mercato Fabbrica at