Photo of Chocolate & mocha panna cotta by WW

Chocolate & mocha panna cotta

Points® value
Total Time
4 hr 25 min
20 min
5 min
Panna cotta is one of those desserts that looks trickier than it is to make. There's no making any custard with eggs, stirring on the stovetop to make the perfect texture. Instead, it only requires gelatin to set it. We top this creamy panna cotta with shaved chocolate and freeze-dried raspberries, a fairly new product on the grocery shelves. The freeze-dried fruit is crisp and intensely flavored. If you’d rather, you can use another freeze-dried fruit, such as strawberries, or fresh fruit.


Cooking spray

4 spray(s)

1% low-fat milk

13 tbsp(s)

Unflavoured gelatin

tbsp(s), (2 tsp)

1% low-fat milk

1 cup(s)

Plain fat free Greek yogurt

1¼ cup(s)


6 tbsp(s)

Unsweetened cocoa powder

3 tbsp(s)

Instant espresso powder

2 tbsp(s)

Vanilla extract

2 tsp(s)

Bittersweet chocolate shavings

¼ cup(s), for garnish

Freeze-dried raspberries

2 oz, coarsely crumbled


  1. Coat six 4-oz molds, disposable aluminum tins, or plastic cups completely with nonstick spray. In small bowl, pour 3 tbsp milk and sprinkle gelatin on top. Let stand until softened, about 10 minutes. In small saucepan, add remaining 1 cup milk, yogurt, sugar, cocoa powder, espresso powder, and vanilla and whisk until smooth. Stir over low heat until hot and just beginning to bubble around edges. (Do not allow to boil.) Remove from heat. Add softened gelatin and stir until dissolved, 1 to 2 minutes. Set fine-mesh strainer over medium bowl or pitcher and strain custard.
  2. Divide custard among prepared molds. Cover and refrigerate until set, at least 4 hours or overnight. Invert panna cottas onto plates and remove molds. Garnish with chocolate and freeze-dried raspberries.
  3. Serving size: 1 4-oz panna cotta