White Chocolate Panna Cotta with Orange Chocolate Sauce

White Chocolate Panna Cotta with Orange Chocolate Sauce


  • 8 oz. glasses or ramekins (6), or 3 oz. mini dessert glasses (12)

Panna cotta

1/4 oz. powdered unflavored gelatin 1 envelope

1 1/2 cups half and half or whole milk cold

1 cup heavy whipping cream

1/2 cup white chocolate morsels or 3 oz. white chocolate bar chopped

1/4 cup sugar

Orange Chocolate Sauce

1 jar King’s Cupboard Orange Chocolate Sauce




Panna cotta

  1. Sprinkle the powdered gelatin over 1/4 cup of the half and half in a small bowl. Stir briefly and let stand 2 minutes. The mixture will be lumpy.
  2. Combine the heavy cream, white chocolate, and sugar in a saucepan and place over medium heat. Cook while stirring until the chocolate is melted and the sugar is dissolved, about 5 minutes.
  3. Remove from the heat and stir in the lumpy gelatin mixture into the hot mixture until dissolved. Stir in the remaining 1 1/4 cups half and half.
  4. Divide the mixture evenly between six 8 oz. stemmed glasses or ramekins. Or, portion them into smaller glasses for more servings (I used 2.6 oz mini martini glasses for a yield of 12). Cover and chill the glasses until set, about 4 hours or up to two days ahead of service.

Orange-dark chocolate sauce

In a microwave-safe bowl, empty 1 jar King’s Cupboard Orange Chocolate sauce, heat for 30 seconds and stir repeat until mixture is smooth and pourable.  Poor a little on top of the set panna cotta.  Serve extra sauce on the side in a small syrup pitcher.

Found Recipe at www.sprinklebakes.com/2021/12/white-chocolate-panna-cotta-with-orange-chocolate-sauce.html.  Exchanged Orange Chocolate Sauce recipe for our already made Orange Chocolate sauce.

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