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· 4.4 from 37 reviews

If you’re looking for a dessert that feels fancy without being fussy, you’ve got to try this White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe. It’s one of those treats that come together smoothly, and the combo of silky white chocolate panna cotta balanced by a zesty, rich orange-chocolate sauce is honestly fan-freaking-tastic. Whether you’re aiming to impress guests or just treat yourself after a long day, this recipe is pure magic and surprisingly easy to nail.

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Why This Recipe Works

Perfect Balance: The creamy white chocolate panna cotta is gently offset by the bright, slightly bitter orange dark chocolate sauce.
Simple Technique: No fancy tools needed — just patience while the gelatin does its magic.
Flexible Portions: Whether you serve it in elegant glasses or mini martinis, it adapts to any occasion.
Advance Prep Friendly: Make it two days ahead, so your dessert stress just disappears.

White Chocolate Panna Cotta with Orange Chocolate Sauce, white chocolate dessert, citrus panna cotta, easy elegant dessert, creamy panna cotta recipe - 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

Every ingredient in this white chocolate panna cotta with orange chocolate sauce recipe is chosen thoughtfully to create that smooth, luscious texture and a burst of citrus-chocolate flavor. Picking quality chocolates and fresh cream will really elevate your dessert game. Here’s why I love each part of the mix.

Powdered unflavored gelatin: This is what gives the panna cotta its dreamy, delicate set — just enough wobble without being jiggly like a jelly.
Half and half or whole milk: Adds lightness and mellows the richness a bit, keeping the panna cotta from feeling too heavy.
Heavy whipping cream: This is your creamy backbone, lending richness and that silky mouthfeel that panna cotta is known for.
White chocolate morsels or bar: Choose quality white chocolate with real cocoa butter for the best flavor and smooth melt — don’t go with cheap confectionery chips here.
Sugar: Just enough to sweeten the panna cotta and complement the chocolate without overpowering.
Orange dark chocolate bar: This brings intense chocolate flavor with a hint of natural orange — I used a Theo 70% orange dark bar, but any good quality dark chocolate with orange notes works magic.
Orange liqueur: A splash adds fragrance and depth to the sauce, making it feel grown-up and festive.
Chocolate beads (Callebaut Crispearls): These add a delightful little crunch and a fancy touch for garnish.
Candied orange peel: My favorite finishing touch — chewy, bright, and bursting with orange flavor, they brighten every bite.

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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.

Make It Your Way

This white chocolate panna cotta with orange chocolate sauce recipe is a great base for personalization. Whether you want to tweak the flavors, make it lighter, or bring in a seasonal twist, it’s so easy to adjust and make your own.

Add a splash of vanilla: I sometimes add a teaspoon of vanilla extract to the panna cotta mixture for an extra layer of warmth.
Substitute milk options: For a lighter dessert, I’ve used almond milk or oat milk blend with cream, just make sure it still sets well.
Spice twist: A pinch of finely grated ginger or a cinnamon stick infused briefly in the cream can add a cozy touch.
Sauce swaps: Try making a raspberry or passion fruit sauce if you want to change up the fruit-chocolate combo.

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

Step 1: Bloom the Gelatin

Start by sprinkling the powdered gelatin over a small portion of the cold half and half — about 1/4 cup. You’re going to want to stir this lightly and then let it rest for about 2 minutes. Don’t expect it to look smooth at this point; it’ll be kind of lumpy and that’s perfectly normal. This step hydrates the gelatin so it dissolves beautifully later without clumps.

Step 2: Melt White Chocolate and Cream

In a saucepan over medium heat, combine the heavy cream, white chocolate, and sugar. Stir steadily but gently so the chocolate melts evenly and the sugar dissolves. You’ll want to give this about 5 minutes — keep a close eye because overheating can cause the chocolate to seize or get grainy. Remove the pan from heat as soon as everything is smooth and silky.

Step 3: Mix in Gelatin and Remaining Half & Half

Quickly stir the lumpy gelatin mixture into your hot white chocolate cream mixture until any gelatin bits disappear completely. Then pour in the rest of the half and half and give it another gentle stir. This step cools down the mixture a bit and balances the creaminess.

Step 4: Portion & Chill

Pour the panna cotta mix evenly into your glasses or ramekins. I love using mini martini glasses for a party vibe, which doubles your servings (yep, you get 12 mini delights from this recipe). Cover them with plastic wrap and pop them in the fridge for at least 4 hours, or up to 2 days if you want to prep early.

Step 5: Prepare the Orange Dark Chocolate Sauce

While the panna cotta sets, chop your orange dark chocolate finely. Warm it together with the heavy cream in a microwave-safe bowl in bursts of 30 seconds, stirring in between until everything is melted and smooth. Stir in the orange liqueur for that citrus kick. Let the sauce cool until it’s just warm but still pourable — this is key so it won’t melt the panna cotta skin when pouring.

Step 6: Serve With Style

Right before serving, drizzle some of your luscious orange chocolate sauce over each panna cotta. Sprinkle with a few chocolate beads and crown with a candied orange peel. Trust me, those garnishes aren’t just pretty—they add texture and that extra hit of orange citrus zing.

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Tips from My Kitchen

Gelatin Blooming Matters: Don’t skip letting your gelatin rest before heating—it prevents lumps for the silkiest texture.
Chocolate Quality Counts: Using real white chocolate bars makes a noticeable difference in flavor and melting smoothness.
Cool Enough Sauce: Make sure your orange chocolate sauce is warm, not hot, to keep the panna cotta’s surface intact.
Serve with Patience: Chill the panna cotta fully before adding sauce and garnish for that perfect set and presentation.

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

Garnishes

I always finish this dessert with a few Callebaut Crispearls chocolate beads because that tiny crunch contrasts beautifully against the creamy panna cotta. Then, a piece or two of candied orange peel for a chewy burst of citrus that ties back into the sauce. If you want to get creative, a sprig of fresh mint or a twist of orange zest brightens the look and adds aroma too.

Side Dishes

This panna cotta pairs wonderfully with crunchy biscotti or shortbread cookies for dipping. If you’re hosting dinner, light fruit salads or spiced nuts on the side help keep things balanced. I’ve also served it alongside a simple espresso or a dessert wine to complement the chocolate and orange notes.

Creative Ways to Present

For a dinner party, I’ve layered this panna cotta in clear glass jars alternating with crushed pistachios and small spoonfuls of raspberry coulis for color contrast and textural fun. Mini mason jars also make charming individual servings that guests love. For holidays, swapping the orange liqueur for something like Grand Marnier and dusting the top with edible gold flakes pumps up the wow factor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover panna cotta covered tightly with plastic wrap in the fridge. It keeps beautifully for up to two days without losing its delicate texture or flavor. If you’ve already added the sauce, make sure the glasses are sealed well to prevent the candied orange peel from getting soggy.

Freezing

Freezing panna cotta is a bit tricky; I don’t recommend it because the smooth texture can suffer, becoming grainy upon thawing. However, if you must, freeze the panna cotta base before setting it and thaw gently overnight in the fridge before serving.

Reheating

Panna cotta is best served chilled, so reheating isn’t really needed. If you want to warm the orange chocolate sauce a bit, gently microwave it for 10-15 seconds stirring in between just until pourable—not hot—to avoid breaking the panna cotta’s texture.

FAQs

Can I make this white chocolate panna cotta recipe dairy-free?

You can try substituting the heavy cream and half & half with coconut cream or another rich, dairy-free cream alternative. Just be aware that texture and flavor might differ slightly, and you’ll want to use a vegetarian gelatin substitute like agar-agar if you’re avoiding animal gelatin.
Why is my panna cotta grainy instead of smooth?

Graininess usually happens if the cream mixture overheats or if the gelatin isn’t fully dissolved. To avoid this, keep the heat moderate when melting chocolate and sugar, and ensure that the gelatin is fully bloomed and stirred in thoroughly at a warm temperature.
Can I prepare the sauce in advance?

Yes! The orange chocolate sauce can be made earlier in the day and gently reheated just before serving. Keep it covered at room temperature or in the fridge, but if refrigerated, warm it gently to keep it pourable.
What if I don’t have candied orange peel for garnish?

If you don’t have candied orange peel, fresh orange zest or a tiny twist of orange peel can work in a pinch to add some citrus aroma, though you’ll lose the chewy texture. Alternatively, a small fresh mint leaf looks lovely and adds color contrast.

Final Thoughts

This White Chocolate Panna Cotta with Orange Chocolate Sauce Recipe is one of those recipes I come back to again and again when I want an elegant yet approachable dessert. It’s got that perfect balance of creamy, sweet, and citrusy that always makes me feel like I’m treating myself (and my guests). I really hope you enjoy making it as much as I do — it’s a total crowd-pleaser that feels like a little celebration in every spoonful!