Name: Chocolate Panna Cotta in Orange Cups Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 5 h 30 min
Cuisine: Italian
Ingredients: 5 navel oranges; 1 cup plus 2 teaspoons granulated sugar, divided; One 12-ounce bag semisweet chocolate chips (such as Ghirardelli); 1 tablespoon vegetable oil; 1 cup whole milk; 1 1/4 teaspoons unflavored gelatin powder; 1 cup half-and-half; 3/4 cup packed light brown sugar; 1 tablespoon pure vanilla extract; 1/4 teaspoon kosher salt; 1/8 teaspoon ground cardamom

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Introduction

This Chocolate Panna Cotta served in natural orange cups is a delightful and elegant dessert that combines creamy chocolate with bright citrus notes. The panna cotta is smooth and rich, while the candied orange peel adds a sweet, tangy crunch. It’s a perfect treat for special occasions or a fancy dinner at home.

Three orange halves filled with a dark chocolate dessert are placed on a wooden board resting on a white marbled surface covered partially by a white cloth with a red edge. Each orange half is topped with a small pile of orange zest curls. Nearby, there is a white coffee cup with light brown coffee inside, sitting on a matching white saucer with a silver rim. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 navel oranges
1 cup plus 2 teaspoons granulated sugar
12 ounces semisweet chocolate chips (such as Ghirardelli)
1 tablespoon vegetable oil
1 cup whole milk
1 1/4 teaspoons unflavored gelatin powder
1 cup half-and-half
3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon ground cardamom

Instructions

Step 1: Use a vegetable peeler to shave large strips of orange peel from 1 orange, then thinly slice crosswise. Set aside this orange for another use.
Step 2: Cut the remaining 4 oranges in half. Scoop out the pulp into a fine-mesh sieve set over a bowl. Reserve the orange shells (cups), being careful not to puncture them.
Step 3: Press the pulp in the sieve to collect 1/2 cup juice. Discard the pulp.
Step 4: In a small saucepan, combine orange juice, 1/2 cup water, and 1 cup granulated sugar. Bring to a boil over medium heat, add the orange peel strips, reduce to a simmer, and cook until peels turn opaque, about 6–7 minutes.
Step 5: Remove the peels with a slotted spoon to a parchment-lined plate. Let cool until hardened and sticky, at least 2 hours or overnight. Before serving, toss with remaining 2 teaspoons sugar.
Step 6: Remove 3/4 cup chocolate chips and set aside. Melt the remaining chips with vegetable oil in a microwave-safe bowl, microwaving about 2 minutes and stirring halfway through until smooth.
Step 7: Brush the inside of each orange cup with melted chocolate to coat and prevent leakage. Place the cups upright in 8 sections of a 12-cup muffin pan on a rimmed baking sheet. Refrigerate until chocolate hardens, about 15 minutes.
Step 8: In a small bowl, stir gelatin into milk and let soften for 5 minutes.
Step 9: In a small saucepan, combine half-and-half, brown sugar, vanilla, salt, and cardamom. Cook over medium heat, stirring, until sugar dissolves and mixture begins to boil around edges (3–4 minutes).
Step 10: Remove from heat and whisk in reserved chocolate chips until melted and smooth. Add milk with gelatin and return to heat. Cook, whisking frequently, until boiling and gelatin dissolves (2–3 minutes). Strain into a measuring cup and chill 25–30 minutes.
Step 11: Pour the panna cotta mixture into the chocolate-lined orange cups, filling to the rim. Refrigerate on the baking sheet until set, at least 4 hours or overnight.
Step 12: Just before serving, top each with candied orange peel strips and serve cold.

Tips & Variations

To speed up setting, you can place the panna cotta cups in the freezer for 1–2 hours, but remove before fully frozen to maintain creamy texture.
Swap the semisweet chocolate for dark or milk chocolate depending on your preference for sweetness.
For extra zest, add a splash of orange liqueur to the panna cotta mixture before chilling.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Re-chill before serving; panna cotta is best enjoyed cold and will keep its creamy texture after refrigeration. Avoid freezing to preserve smoothness.

How to Serve

The image shows seven orange halves filled with smooth, dark chocolate mousse placed on a large oval blue and white patterned plate. Each orange half is topped with thin strips of orange peel, adding a bright orange texture on top of the dark brown mousse. Two more chocolate-filled orange halves sit on a white plate on the right side. Behind the plate, there are small bowls: one with chocolate chips and one with additional orange peel strips. To the left, a small wooden bowl holds whole oranges, with two oranges sliced in half and placed in front of it. In the foreground, two gold spoons rest on a folded dark blue cloth on a white wood-textured surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the panna cotta without gelatin?

Gelatin is essential for setting traditional panna cotta, but you can use agar-agar as a vegetarian substitute. Use about half the amount of agar-agar powder and follow package instructions for dissolving.

How do I avoid breaking the orange cups?

Handle the hollowed orange shells gently and avoid squeezing or puncturing them. Use a spoon carefully to scoop out the pulp, and refrigerate the filled cups on a stable flat surface to prevent spills or breaks.