Name: White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 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; 3 oz. orange dark chocolate bar, finely chopped; 3/4 cup heavy cream; 1 tablespoon orange liqueur; 2 tablespoons Callebaut Crispearls chocolate beads or other chocolate caviar; 12 pieces candied orange peel, 2-3” lengths

Jump to Recipe· 4.9 from 6 reviews

If you’re a fan of elegant desserts that feel fancy but are surprisingly easy to whip up, you’re going to love this one. The White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe is one of those desserts that always impresses guests without needing hours in the kitchen. It’s creamy, silky smooth, and that zing of orange-infused dark chocolate sauce? Chef’s kiss! I’m excited to walk you through the whole process and share some tips I’ve learned along the way to make sure your panna cotta turns out perfect every time.

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Why This Recipe Works

Balanced Flavors: The creamy white chocolate panna cotta is perfectly complemented by the bright and slightly bitter orange dark chocolate sauce.
Simple Technique: No fancy equipment needed — just a saucepan and a bit of patience letting it set in the fridge.
Make-Ahead Friendly: You can prepare it up to two days ahead, which is perfect for entertaining stress-free.
Elegant Presentation: Served in stemmed glasses or elegant ramekins, it looks like a dessert from a high-end restaurant.

White Chocolate Panna Cotta with Orange Chocolate Sauce, elegant dessert recipes, easy panna cotta dessert, citrus panna cotta, chocolate sauce dessert - The image shows several clear white cocktail glasses filled with a smooth, creamy white layer at the bottom. One glass in the center is being topped with a thick dark brown liquid, gently poured from a vessel held by a woman's hand. The dark layer is glossy and rich, slowly spreading over the white base. The glasses are placed on a tray with a white marbled surface, arranged in neat rows, giving a clean and elegant look to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is deceptively simple, but every ingredient has a purpose to build layers of flavor and texture. Using quality white chocolate with real cocoa butter will make a huge difference — trust me, I learned this the hard way when I tried a cheaper brand, and it just didn’t melt as smoothly or taste as rich. Also, the orange liqueur in the chocolate sauce isn’t just for booziness; it brightens up the bittersweet notes of the dark chocolate beautifully.

Powdered unflavored gelatin: Ensures that smooth, delicate set with that signature wobble – not too firm but perfectly holding shape.
Half and half or whole milk: Provides a creamy yet light base; half and half strikes a great balance for richness.
Heavy whipping cream: Adds luscious texture and richness to the panna cotta and sauce.
White chocolate morsels or bar: Use good quality for melting and flavor; the softness and sweetness define the dessert.
Sugar: Balances out the creaminess and bitterness of chocolate, just right—not overly sweet.
Orange dark chocolate bar: Gives that chocolate sauce a deep, fruity twist with a subtle citrus note.
Orange liqueur: Adds a fresh, bright aroma and enhances the orange flavor without overpowering it.
Callebaut Crispearls or chocolate beads: For a fun textural contrast and a little fancy sparkle on top.
Candied orange peel: The perfect finishing touch, bringing chewy sweetness and citrus zing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tinkering with this White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe depending on the occasion. Sometimes I’ll skip the liqueur for a kid-friendly version or swap in different citrus liqueurs like Grand Marnier for a slightly different profile. You can also play with portions — smaller servings make it a perfect party treat while bigger glasses feel indulgent for dinner.

Variation: I once added a splash of vanilla bean paste to the panna cotta mixture for a more floral flavor that my family adored.
Dairy-Free Modification: Substituting coconut cream for the heavy cream can yield a delicately tropical vibe — though the texture is slightly different.
Seasonal Twist: Try garnishing with fresh berries and mint in summer for a fresh pop alongside the orange chocolate sauce.

Step-by-Step: How I Make White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe

Step 1: Bloom the Gelatin

First up, sprinkle that powdered gelatin over about 1/4 cup of cold half and half in a small bowl. Stir briefly and then walk away for 2 minutes. It looks a little lumpy and odd, and that’s totally normal — this step is crucial so the gelatin blooms and dissolves smoothly later, avoiding lumps in your dessert. Don’t skimp on this or rush it!

Step 2: Melt and Combine the Cream, Chocolate & Sugar

Pour your heavy cream, white chocolate, and sugar into a saucepan. Over medium heat, gently cook while stirring often. This usually takes about 5 minutes. You want the chocolate fully melted and sugar dissolved, but be careful not to let it boil, or you’ll risk breaking the cream or burning the chocolate.

Step 3: Add the Gelatin & Remaining Half and Half

Remove your saucepan from heat. Now stir in that gelatin mixture — it might look lumpy at first, but keep stirring until it dissolves completely. Once smooth, mix in the rest of the half and half. This step cools down your base a bit, so your panna cotta won’t set too fast.

Step 4: Pour & Chill

Divide this luscious mixture evenly into six 8 oz. stemmed glasses or ramekins. I’ve also used mini martini glasses for smaller portions — guests love them, and it’s great if you’re serving a crowd! Cover and chill in the fridge for around 4 hours, or up to two days if you want to prep in advance.

Step 5: Prepare the Orange-Dark Chocolate Sauce

For the sauce, chop your orange dark chocolate finely and combine with heavy cream in a microwave-safe bowl. Microwave on high for 1 ½ minutes, stirring every 30 seconds till smooth and melted. Stir in the orange liqueur and let the sauce cool just enough that it’s still pourable but not hot. This sauce is what takes your panna cotta to a whole new level — the perfect citrus-chocolate harmony you’ll keep coming back to.

Step 6: Serve with Garnishes

When it’s time to serve, pour a little of that sauce on top of each panna cotta. Add a few chocolate beads for crunch and a strip of candied orange peel to bring in both color and flavor contrast. Voilà — dessert dreams come true!

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Pro Tips for Making White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe

Use Quality White Chocolate: Real cocoa butter in your white chocolate ensures a smooth melt and authentic flavor, so avoid compounds or cheap chips.
Avoid Boiling the Cream: Heating gently prevents your cream from scorching and ruining the texture of the panna cotta.
Bloom Gelatin Properly: This little step saves you from lumps and ensures a beautifully set panna cotta.
Chill Overnight for Best Texture: If you can wait, letting your panna cotta chill a full night makes it even silkier and easier to unmold if desired.

How to Serve White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe

Garnishes

I like to keep it simple yet beautiful here: a few Callebaut chocolate crispearls provide a subtle crunch and elegance, paired with a piece of candied orange peel for that pop of bright citrus aroma and texture. Sometimes I add a small mint leaf for freshness and color contrast. These little details make a huge visual and flavor difference, especially if you’re serving guests.

Side Dishes

This dessert shines on its own, but I like pairing it with light sides like fresh berries or a small almond biscotti. For a dinner party, a crisp sparkling wine is also a fantastic companion and heightens the citrus notes in the sauce.

Creative Ways to Present

For special occasions, I’ve served this dessert in clear mini martini glasses layered with crushed amaretti cookies beneath the panna cotta for a textural surprise. Another fun idea is to unmold each panna cotta onto a fancy plate, drizzle the orange chocolate sauce artfully around it, and garnish with edible flowers for a wow factor.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers right in the glasses they were set in, covered tightly with plastic wrap. The panna cotta keeps well in the fridge for up to 2 days without losing its silky texture. Just be sure to add the candied peels fresh before serving to avoid sogginess.

Freezing

Freezing panna cotta isn’t something I typically recommend because it can change the texture and cause a bit of separation. However, if you do freeze it, thaw slowly in the fridge overnight and know it might be better as a sauce-topped spoonable dessert rather than perfectly firm.

Reheating

You generally won’t reheat panna cotta — it’s best served chilled. If you have leftover sauce, you can gently warm it in the microwave or on the stove to bring back its pourable consistency before drizzling.

FAQs

Can I use agar agar instead of gelatin in this White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe?

Yes, you can use agar agar as a vegan alternative to gelatin, but the setting properties are different. Agar sets firmer and faster, so you’ll want to adjust the quantity (usually about half or less compared to gelatin) and monitor the chilling time. The texture may be slightly less creamy and more jelly-like.
What’s the best way to unmold the panna cotta if I use ramekins?

To unmold, briefly dip the ramekins in warm water (about 5 seconds) to loosen the edges, then invert onto a plate and gently lift. If it’s perfectly set, it should release easily. You can also run a thin knife around the edges first. Remember the panna cotta should have a slight wobble but not be too soft.
Can I prepare the chocolate sauce in advance?

Absolutely! The orange chocolate sauce can be made a day or two ahead and refrigerated. Warm gently before serving to get it back to that perfect pourable consistency. Just stir occasionally to keep it smooth.
Is there a non-alcoholic substitute for the orange liqueur?

Yes, you can replace the orange liqueur with fresh orange juice or orange extract for flavor without the alcohol. Just be cautious with extract — a little goes a long way!
How long does this panna cotta keep in the fridge?

Stored covered, this white chocolate panna cotta stays beautifully fresh for up to 2 days. Beyond that, the texture may start to change, so it’s best enjoyed sooner.

Final Thoughts

This White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe holds a special place in my dessert repertoire because it manages to feel luxurious without fuss. Every time I serve it, I get those “wow” looks, and that makes all the effort worth it. Give it a try next time you want to treat yourself or your guests — I promise you’ll enjoy the creamy texture and that explosion of citrus-chocolate harmony just as much as I do!