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Spiced Chocolate Panna Cotta with Strawberry Coulis

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Spiced Chocolate Panna Cotta

Spiced Chocolate Panna Cotta with Strawberry Coulis
Spiced Chocolate Panna Cotta with Strawberry Coulis

I have to admit I LOVE panna cotta. It was hard for me to give it up when I started following a low-carb diet. I kept experimenting with healthy alternatives to panna cotta using different flavours such as strawberry & rhubarb, which can be found on my blog.

This recipe has always been my favourite. It all begun with my mom’s hot cocoa drink that she used to make for us when we were kids.  In fact, I even adapted her recipe and it’s now one of the many others in my apps and book.

Her drink has the very same spices I use in my recipe for spiced chocolate panna cotta. It’s a perfect make-ahead dessert high in healthy fats while low in carbs, which is great for maintaining a healthy weight and even managing certain health conditions such as diabetes. The combination of dark chocolate, anise seeds and cardamom make this dessert very decadent!

Spiced Chocolate Panna Cotta with Strawberry Coulis
Spiced Chocolate Panna Cotta with Strawberry Coulis

Panna cotta is easy to make and always goes great with berries, especially strawberries that also happen to be in season. Apart from strawberries, you can also try raspberries or blueberries.

Spiced Chocolate Panna Cotta Ingredients

How to make Spiced Chocolate Panna Cotta

Pour the coconut milk in a pot and add anise seeds and cardamom pods. Bring to simmer over medium heat and cook for just about a minute. Keep an eye on it to prevent the milk from boiling over. When done, take off the heat and leave to rest for 10-15 minutes.

Using a sieve, pour the milk into another pan and discard the spices.

Add dark chocolate broken into pieces and slowly heat up while stirring until the chocolate dissolves. Then, take off the heat and add stevia.

Meanwhile, pour ¼ cup cold water in another pan. Sprinkle the gelatin over the surface of the water and mix in well. Let it stand for 10-15 minutes.

Add the warm chocolate mixture and keep stirring until dissolved. Make sure there are no granules before pouring it into the ramekins.

Lightly grease 4 ramekins with coconut oil and place them on a tray. Pour the chocolate mixture in and place in the fridge until set (3 hours or overnight).

When the panna cotta is set, prepare the strawberry coulis. Blend half of the strawberries in a food processor together with 2 tbsp water and stevia.

Run a knife around the edge of the panna cotta and unmold each one onto a plate and circle with the coulis. Use the remaining strawberries for garnish and enjoy!

Strawberry Coulis Ingredients

  • strawberries (70g / 2.5 oz)
  • stevia
  • water

How to make Strawberry Coulis

When the panna cotta is set, prepare the strawberry coulis.

Blend half of the strawberries in a food processor together with 2 tbsp water and stevia.

Spiced Chocolate Panna Cotta Recipe

Strawberry Coulis

Spiced Chocolate Panna Cotta

Ingredients

  • ½ cup strawberries (70g / 2.5 oz)
  • 5-10 drops stevia
  • 2 tbsp water

Instructions

  1. When the panna cotta is set, prepare the strawberry coulis.
  2. Blend half of the strawberries in a food processor together with 2 tbsp water and stevia.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Dairy-Free Panna Cotta

Spiced Chocolate Panna Cotta

Ingredients

  • 2 cups coconut milk, preferably BPA-free such as Aroy-D (480 ml / 16 fl oz)
  • ½ bar dark chocolate, 85% cocoa solids (50g / 1.8 oz)
  • ¼ cup cold water (60 ml / 2 fl oz)
  • 10-15 drops stevia
  • ½ tsp anise seeds, dried
  • 4 whole cardamom pods
  • 2 tbsp / 2 envelops / 6-8 sheets gelatin, grass-fed (14g / 0.5 oz)
  • 1 tsp coconut oil or coconut oil spray (not needed if you use silicon molds)

Instructions

  1. Pour the coconut milk in a pot and add anise seeds and cardamom pods. Bring to simmer over medium heat and cook for just about a minute. Keep an eye on it to prevent the milk from boiling over. When done, take off the heat and leave to rest for 10-15 minutes.
  2. Using a sieve, pour the milk into another pan and discard the spices.
  3. Add dark chocolate broken into pieces and slowly heat up while stirring until the chocolate dissolves. Then, take off the heat and add stevia.
  4. Meanwhile, pour ¼ cup cold water in another pan. Sprinkle the gelatin over the surface of the water and mix in well. Let it stand for 10-15 minutes.
  5. Add the warm chocolate mixture and keep stirring until dissolved. Make sure there are no granules before pouring it into the ramekins.
  6. Lightly grease 4 ramekins with coconut oil and place them on a tray. Pour the chocolate mixture in and place in the fridge until set (3 hours or overnight).
  7. When the panna cotta is set, prepare the strawberry coulis. Blend half of the strawberries in a food processor together with 2 tbsp water and stevia.
  8. Run a knife around the edge of the panna cotta and unmold each one onto a plate and circle with the coulis. Use the remaining strawberries for garnish and enjoy!

Notes

Hands-on time: 15-20 minutes

Overall time: 3-4 hours

Servings: 4

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Martina

MArtina

Martina is the founder of The KetoDiet App.  She lives in the UK and has a degree in Economics.  Her passion for nutrition and healthy living lead her to create low-carb recipes.  Her recipes are all grain-free, sugar-free and gluten-free.  Most of her recipes are paleo-friendly or include paleo-friendly alternatives.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Website | + posts

Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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