Recipe: Triple Chocolate Panna Cotta

This post was created in partnership with Guylian. Today, I’ve got another delicious, easy and rather impressive looking dessert to enjoy at home with my favourite chocolate praline seahorse chocolates as the perfect finishing touch: Triple Chocolate Panna Cotta.

Milk chocolate, white chocolate and dark chocolate layers of rich chocolate pudding, layered together so you get a little bit of everything on one spoon. Honestly, what could possibly be better?

Triple Chocolate Panna Cotta

Okay, so this is one of my more time consuming desserts, but, actually, as it is making the same simple mixture three times and just waiting for it to chill in between it is actually also one of my simplest, perfect to be made ahead for when we can have people over for dinner again (!) or even just covered with a bit of cling film or beeswax wrap and dropped off on a friends doorstep for a super special treat.

Triple Chocolate Panna Cotta with Guylian Box
Making Ganache

Use the best chocolate you can – it really makes all the difference to the dessert – and pay attention to the type of gelatine you’re using. It should say on the packet, and it is key to get a good texture to use the right amount of gelatine. If you’re not sure what grade of gelatine you’ve got, 4 leaves of platinum gelatine should set 570ml (1 pint) of liquid (they always list this metric on the packet) so use this to work out how much of the gelatine you’ve got will be needed, as this recipe uses 1 sheet of platinum per layer. I find scissors are best for halving or quartering sheets!

This recipe is just one of the delicious sweet treats featured in Guylian’s Spring Finishing Touches eBook – be sure to check it out for the rest of my fellow writers recipes! Also, if you head over to their Instagram page, you can enter their spring giveaway to win boxes of Guylian sea shells to help you make these desserts yourself at home!

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Triple Chocolate Panna Cotta

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: Serves 6
  • Category: Dessert
  • Cuisine: Italian


This easy but impressive Triple Chocolate Panna Cotta layers milk, white and dark chocolate layers for an elegant but super simple make-ahead dessert.



For the Milk Chocolate Layer

  • 175ml (3/4 cup) double (heavy) cream
  • 60ml (1/4 cup) semi-skimmed milk
  • 30g (1 oz) golden caster (granulated) sugar
  • 30g (1 oz) milk chocolate (approx. 35% cocoa solids)
  • 1 leaf platinum grade gelatine

For the White Chocolate Layer

  • 175ml (3/4 cup) double (heavy) cream
  • 60ml (1/4 cup) semi-skimmed milk
  • 30g (1 oz) golden caster (granulated) sugar
  • 30g (1 oz) white chocolate
  • 1 leaf platinum grade gelatine

For the Dark Chocolate Layer 

  • 175ml (3/4 cup) double (heavy) cream
  • 60ml (1/4 cup) semi-skimmed milk
  • 20g (3/4 oz) golden caster (granulated) sugar
  • 40g (1 1/2 oz) dark chocolate (approx. 70% cocoa solids)
  • 1 leaf platinum grade gelatine
  • 6 x Guylian sea horse chocolates


  1. Start with the milk chocolate layer. Combine the cream, milk and sugar in a small saucepan. Gently warm it over a medium high heat until very very hot, but not quite boiling. Meanwhile, finely chop the chocolate and leave the gelatine leaf to soak in a small dish of ice cold water.
  2. Whisk the chocolate until fully melted and no bits remain. Switch to a heatproof spatula to make sure you’ve not got any bits of chocolate stuck to the bottom.
  3. Squeeze any excess liquid out of the gelatine sheet – now, it should be soft and totally limp. Stir it into the chocolate mixture until dissolved. Use the spatula to do this as the whisk will create bubbles that will be captured in your panna cotta.
  4. Divide the chocolate mix between 6 small glasses (I used measuring scales to ensure even layers) and chill in the fridge for at least an hour.
  5. Once the milk chocolate layer is set (it should have a bit of wibble but be solid, not liquid), repeat with the white chocolate layer. When it comes to pouring the hot chocolate mix over the cooled milk chocolate layer, pour it on as fast as you can to keep even layers.
  6. Once you have added the dark chocolate layer chill for at least another 2 hours. Remove from the fridge for 1 hour before adding the finishing touch of a Guylian seahorse truffle just before serving.