The popularity of espresso martini cocktails shows no sign of slowing down, so we've taken the classic combination of chocolate and coffee to make an adults-only dessert which is perfect for dinner parties.
Served in a martini glass, these boozy panna cottas look impressive, but take just 35 minutes to prepare. Top with a couple of espresso beans for added flair, if you fancy.
If espresso martinis are your go-to cocktail, then you need to try making your own espresso martini liqueur at home (it makes a wonderful gift for a fellow cocktail lover, too). Alternatively, check out this recipe for espresso martini meringue tart, which offers all the rich flavours of an espresso martini in one show-stopping dessert.
sheets platinum-grade leaf gelatine, we used Dr. Oetker
350ml
double cream
125ml
whole milk
1
vanilla pod, split lengthways
100g
caster sugar
100ml
coffee liqueur, we used Kahlua
For the topping
100g
caster sugar
2tsp.
instant coffee granules
40g
dark chocolate (70% cocoa solids), roughly chopped
Directions
Step 1Cover gelatine with cold water and leave to soak for 5min. Meanwhile, in a medium pan heat the cream, milk, split vanilla pod, sugar and coffee liqueur, stirring occasionally, until sugar dissolves. Bring mixture to the boil and immediately remove from heat.
Step 2Lift gelatine out of water, squeeze out excess water, and stir into the hot cream mixture to dissolve. Lay clingfilm directly on the surface to prevent a skin from forming. Leave to cool and infuse at room temperature for 20min.
Step 3Pour cream mixture into a jug, discarding the vanilla pod, and divide mixture between 6 x 100ml serving glasses or ramekins. Chill for 4hr, or until set.
Step 4When the panna cottas have nearly set (up to 45min ahead), make the topping. In a small pan, heat the sugar and coffee granules with 200ml water over low heat, stirring until the sugar and coffee dissolves. Increase heat to high and bubble until slightly reduced, about 3min. Remove from heat, add the chocolate and stir with a small whisk until glossy and combined. Set aside to cool completely.
Step 5Lightly whisk the cooled topping again to combine and pour over the set panna cottas. Serve.
Get ahead:
Prepare to end of step 3 up to 2 days ahead. Once set, cover the panna cottas and keep chilled. Complete recipe to serve.
Per serving:
Calories: 523
Protein: 3g
Total fat: 36g
Saturates: 22g
Carbs: 43g
Total sugars: 42g
Fibre: 0g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
