Silky Mandarin Panna Cotta in Chocolate Cups

Silky Mandarin Panna Cotta in Chocolate Cups 🍊🍫

A no-bake showpiece that blends velvety panna cotta, crisp chocolate cups, and a refreshing mandarin jelly layer — pure elegance in every bite. Perfect for dinner parties or weekend indulgence, this dessert proves you don’t need an oven to impress.

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✨ Why You’ll Love It

This silky mandarin panna cotta strikes a balance between creamy richness and bright citrus freshness. The chocolate shell adds crunch, the panna cotta melts on your tongue, and the mandarin jelly crowns it with a sun-kissed glow. 🌞

It’s easy yet luxurious, make-ahead friendly, and endlessly adaptable — switch the fruit layer for orange, yuzu, or passionfruit for a new twist.

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🍫 Step 1: Make the Chocolate Cups

Melt or temper your chocolate, then coat silicone moulds using a brush or spoon.
Freeze for 3–5 minutes, apply a second coat for sturdiness, and freeze again until matte and firm.

💡 Tempered chocolate gives a beautiful snap and releases easily from the mould.

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🥛 Step 2: Prepare the Cream Layer (Panna Cotta)

Bloom gelatin in cold water for 5–10 minutes.
Heat cream and sugar in a saucepan, stirring until dissolved — but don’t boil.
Melt the gelatin and whisk it into the warm cream, then cool the mixture to about 34–35°C before pouring into the chocolate cups.
Refrigerate for 60–90 minutes until softly set.

⚠️ Cool the cream enough before pouring — too hot and it’ll melt your chocolate shell!

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🍊 Step 3: Finish with Mandarin Jelly

Bloom gelatin again, then warm the fresh mandarin juice just enough to dissolve it.
Sweeten to taste, melt in the bloomed gelatin, and cool slightly before layering on top of the set panna cotta.
Chill for about an hour until fully set.

When firm, unmould gently for a polished, pâtisserie-style finish. ✨

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🧁 Serving Ideas

• Add a twist of mandarin zest or chocolate curls before serving.
• Pair with espresso or earl grey tea for an elegant contrast.
• For a lighter texture, swap half the cream for milk.

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💡 Pro Tips

• Bloom gelatin fully to avoid a gritty set.
• For clean layers, chill each layer before adding the next.
• Use tempered chocolate for cups that shine and release easily.
• Make it ahead — it tastes even better chilled overnight!

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🍽️ Perfect Occasions

This dessert is a star for:
🎉 Dinner parties • 🌸 Spring gatherings • 🍂 Holiday tables • 🍫 Date-night desserts

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📸 Source

Recipe inspired by Ania (chocobyak) — adapted by JojoM
Watch on TikTok →

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❓ FAQ

Can I use gelatin leaves instead of powdered gelatin?
Yes! Replace 10 g powdered gelatin with about 5 leaves for the cream and 5 g with 2–3 leaves for the jelly. Bloom in cold water, squeeze, and dissolve into the warm base.

How do I keep the chocolate cups from melting?
Let the cream mixture cool to about 34–35°C before pouring. A tempered shell also resists melting and pops out of moulds cleanly.

Can I make it without chocolate cups?
Of course — set it in glasses instead. The flavor and texture remain divine.

How far in advance can I make it?
Prepare it up to 24 hours ahead. Keep chilled and covered; garnish just before serving for the best presentation.

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Silky, citrusy, and stunning — this mandarin panna cotta is your shortcut to a bakery-worthy dessert at home. 🍊🤍