White Chocolate and Mocha Panna Cotta with Coffee Jelly Recipe

Coffee jelly with white chocolate and mocha all in one dessert = YES!
white chocolate and mocha panna cotta with coffee jelly
Photo by Camille Faustino

What Is White Chocolate and Mocha Panna Cotta with Coffee Jelly?

This white chocolate and mocha panna cotta with coffee jelly is the dessert you need to bring to your next party. 

Coffee jelly is one of Yummy.ph’s best recipes. It is also consistently one of our most popular! It has been in the top 10 recipes since 2020. So how do you make an already excellent coffee jelly recipe better? The coffee jelly is mixed into a panna cotta dessert with two flavors. You’ll definitely want to dig in when you see these little cups! 

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How to Serve White Chocolate and Mocha Panna Cotta with Coffee Jelly

Our love affair with coffee jelly means you need to get creative to make it even more appetizing than it already is. Here are other ways to enjoy this white chocolate and mocha panna cotta with coffee jelly:

Sprinkle with grated chocolate: No chocolate wafers? Try grating a bar of chocolate over each little cup. 

Add a sauce: If you don’t have chocolate bars, try drizzling chocolate syrup or chocolate sauce over each. It can even be a white chocolate sauce, coffee, or mocha flavored. 

Top with jam or fruits: What’s wonderful about chocolate and coffee is that it’s delicious when paired with fruits. Try chunks of strawberry, slices of mango, or even liquidy passion fruit. You can also dollop some blueberry or cherry pie filling on top. 

How To Make White Chocolate and Mocha Panna Cotta with Coffee Jelly

This deceptively complicated dessert is actually pretty easy to make. It just needs some time to let each layer set. This no-bake dessert starts with the coffee jelly. We use powdered gulaman since it doesn’t melt as easily as gelatin does. It can easily be mixed with the panna cotta without breaking down easily. 

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Once these are set and sliced, these coffee jelly cubes can be spooned into your serving cups already and chilled. 

The panna cotta layers are similarly easy but do require more ingredients than the coffee jelly do. Both layers of white chocolate and mocha need cream, gelatin, chocolate bars, sugar, vanilla, and fresh milk. The white chocolate includes white chocolate (obviously) while the mocha uses both white and dark chocolate bars together with instant coffee to deliver the mocha flavor successfully. 

Both are gently set with gelatin so these are poured, first the white over the coffee jelly followed by the mocha. This dessert needs to be chilled after each is added so the layers are set enough to withstand being topped with the next. 

Once completely set, it can be topped with whipped cream and a chocolate pretzel or wafer inserted before being served. 

Tips To Make Easy White Chocolate and Mocha Panna Cotta with Coffee Jelly

1 Make this ahead of time. 

This white chocolate and mocha panna cotta with coffee jelly dessert is a great dessert to make ahead. You can make the coffee jelly ahead and only assemble it with the panna cotta when you’re ready. The coffee jelly can be stored in the refrigerator for a few days. 

2 Use white chocolate or mocha only. 

Not a fan of mocha? Why not give your guests a choice of one or the other! Make some with just white chocolate panna cotta and make some with just the mocha panna cotta. 

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white chocolate and mocha panna cotta with coffee jelly close up
Photo by Camille Faustino

White Chocolate and Mocha Panna Cotta with Coffee Jelly Storage Tips

1 Only refrigerate. 

Gelatin and gulaman are best when chilled fully so this dessert can be stored in the refrigerator for up to five days. You can press plastic wrap against the tops of the panna cotta so these taste as fresh as possible. Only top these dessert cups with the whipped cream and the chocolate pretzel or wafer only when ready to serve. 

2 Do not freeze this dessert. 

Gelatin and gulaman doesn’t freeze well so it’s best to make this within three up to five days of serving it. 

white chocolate and mocha panna cotta with coffee jelly

White Chocolate and Mocha Panna Cotta with Coffee Jelly Recipe

Camille Faustino
A leveled-up coffee jelly inspired dessert that has more flavors to fall in love with.
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine French
Servings 20 servings

Ingredients
  

For Coffee Jelly:

  • 2 tablespoons coffee powder
  • 6 tablespoons brown sugar
  • 1 24- gram pack clear gulaman powder
  • 800 ml water

For White Chocolate Layer :

  • 1 tablespoon powdered gelatin
  • 1 ½ tablespoons cold water
  • 250 ml fresh milk
  • 250 ml all-purpose cream
  • 90 g white chocolate chopped
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract

For Mocha Layer:

  • 1 tablespoon powdered gelatin
  • 1 ½ tablespoons cold water
  • 250 ml fresh milk
  • 250 ml all-purpose cream
  • 60 g white chocolate chopped
  • 30 g dark chocolate chopper
  • 4 teaspoons coffee powder
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Whipped cream
  • Chocolate pretzels

Instructions
 

Make Coffee Jelly:

  • In a saucepan, combine all the ingredients for the coffee jelly (coffee powder, gulaman, sugar, and water), and whisk until everything is dissolved.
  • Place over Medium heat and stir occasionally until it comes to a boil. Pour into a deep rectangular dish or pan, and set aside to cool. You may place it in the fridge for a shorter setting time.
  • Slice the coffee jelly into small cubes, and scoop into your desired mold. You can serve them individually in small cups, shot glasses, or a large deep dish.

Make White Chocolate Panna Cotta Layer:

  • In a small saucer, combine the gelatin and water, and mix until all the gelatin granules are moist. Set aside and let it bloom for a minute.
  • Combine the rest of the ingredients and the bloomed gelatin for the white chocolate layer in a saucepan, and put it on medium heat. Stir the mixture with a spatula, and make sure to scrape the bottom and sides of the saucepan.
  • Continue stirring until everything is dissolved, and the mixture comes to a gentle boil. Pour into the mold, and chill in the fridge until the gelatin is fully set. Time may vary depending on your chosen mold.

Make Mocha Panna Cotta Layer:

  • Repeat the same procedure of the white chocolate layer for the mocha layer. Pour the mocha layer on top of the set white chocolate layer. Chill for about 30 minutes, or until fully set.
  • Garnish with whipped cream and chocolate pretzels before serving.

Notes

For individual servings, place the cups on a tray, so it’s easier to move them in and out of the refrigetor.
In case you make a mistake, you can reheat the gelatin mixture back into its liquid form. The gulaman meanwhile has a higher melting temperature so it won't melt like the gelatin. 
Keyword gelatin, gulaman, no bake dessert recipe, panna cotta
Tried this recipe?Let us know how it was!
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