White Chocolate Peppermint Panna Cotta – Creamy Candy Cane Holiday Dessert

White Chocolate Peppermint Panna Cotta is the kind of creamy dessert that looks elegant on the table and feels effortless in the kitchen. It’s made with heavy cream, good white chocolate, and just the right amount of peppermint to cool the palate without overwhelming it.

You’ll learn how to make this panna cotta smooth, stable, and gently sweet. I’ll explain why each ingredient matters, how to avoid a grainy texture, and how to serve it in a way that makes guests pause before the first spoonful.

This panna cotta works because it brings together balance and clarity. The texture is soft, but it holds its shape. The flavor is festive, but never too loud. If you’ve tried Peppermint Cheesecake Dip, you’ll recognize that same approach here gentle flavors paired with clean technique.

Let’s begin where this dessert really starts: the ingredients.

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White Chocolate, the Right Kind

The foundation of this dessert is white chocolate. Not white baking chips. I’ve tested both. Real white chocolate melts into the cream and vanishes into a smooth, subtle finish. Baking chips often stay stubborn and resist full melting. If you’ve ever had speckled or greasy panna cotta, low-quality chocolate was probably the reason.

Look for bars that list cocoa butter as a primary ingredient. I keep a few on hand through the holidays. They melt more evenly and leave no trace of grit.

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The Cream Matters More Than You Think

Heavy cream carries everything here. Its richness supports the structure while giving the panna cotta that melt-in-your-mouth finish. Avoid half-and-half or anything labeled “light.” I’ve tried using whipping cream once when I ran out it set fine, but the final result lacked depth.

This is where I always circle back to basics: if the recipe is simple, the ingredients need to be solid. Just like with my Peppermint Mocha Cheesecake, the cream is doing the heavy lifting, and it deserves attention.

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Peppermint, Just a Whisper

Peppermint extract gives this dessert its identity, but it’s easy to go overboard. Half a teaspoon is enough. Any more and it starts to taste like toothpaste, and there’s no saving it once it crosses that line.

I always add it last, once the mixture is smooth and warm, so I can stir it in evenly without cooking off the flavor. The heat should be gentle. Think steam, not simmer.

It reminds me of the balance I aim for in my Peppermint Mocha Pudding Parfaits: there’s mint, yes, but never more than the chocolate allows.

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Gelatin, Bloomed Just Right

The panna cotta sets with powdered gelatin, bloomed in cold water. There’s nothing fancy about this step, but it needs patience. Five minutes isn’t a suggestion. It gives the granules time to hydrate fully so they melt into the cream without clumping.

If the gelatin clumps, the dessert doesn’t set. I learned that the hard way. Once, I rushed through this step and ended up with a panna cotta that was half firm, half liquid. It’s the kind of mistake that looks small but ruins the final dish.

You’ll see it bloom just wait until it’s fully thickened and looks almost like jelly.

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Strain for Silk, Not Optional

After melting the chocolate and dissolving the gelatin, always pour the mixture through a fine mesh sieve. This isn’t an extra step. It guarantees a smooth finish.

Sometimes a few chocolate flecks or bits of unmelted gelatin hide in the mix. Straining catches them before they land in the mold. It’s something I’ve come to expect from creamy desserts like White Chocolate Cranberry Rice Krispie Treats, where the texture makes the difference between “good” and “memorable.”

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Molds, Ramekins, or Dessert Shooters?

This panna cotta works well in small ramekins, silicone molds, or dessert shooter glasses. I’ve used all three. For family dinners, I go with ramekins. For Christmas party trays, I prefer shooters they stack cleanly and look beautiful with a layer of whipped cream and crushed peppermint on top.

Silicone molds let you unmold them for plated presentation. Just dip the base in warm water for a few seconds before flipping. Don’t rush that flip—it needs to slide out naturally, or you’ll tear it.

Between the three, shooters are the most forgiving and festive. Great for kids, too.

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Comparison: White Chocolate vs Milk Chocolate Panna Cotta

I’ve tested this recipe using both white chocolate and milk chocolate. The milk version feels heavier, a bit thicker on the tongue, and darker in finish. It works well, but it drowns out the peppermint. White chocolate allows the mint to lift without competition.

If you’re looking for a chocolate peppermint dessert that leans into cocoa, try my Chocolate Peppermint Cheesecake Parfaits. But for something that reads smooth, snowy, and light stick with the white.

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Serving Notes from My Kitchen

Serve this dessert cold. Straight from the fridge. If you’re adding whipped cream, do so just before serving. The warmth of the room can deflate it quickly.

I like to sprinkle a few crushed candy canes on top. They bring crunch and a little shimmer. If you’re using dessert shooters, serve them on a tray with a few broken pieces of peppermint scattered around it looks like snowflakes landed where you set the plate.

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Make-Ahead Tips and Storing

This panna cotta keeps well for two days in the fridge. I cover each mold with plastic wrap. If you’re stacking ramekins, slip a small piece of parchment between them.

Do not freeze. The texture turns watery once thawed. And always avoid storing it near anything with strong odors—cream absorbs more than you’d think.

You can make the full batch a day ahead, unmold just before guests arrive, and garnish in under five minutes. That’s why I rely on it so often during December.

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Save and Share This Dessert

Pin this White Chocolate Peppermint Panna Cotta to your Christmas board so you don’t lose it later. It belongs next to your creamy desserts and candy cane recipes.

If you try it, I’d love to hear how it turned out for you. Leave a comment below with your tweaks, your questions, or your favorite way to serve it. Let’s share notes this time of year is sweeter when recipes come with stories.

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