Chocolate panna cotta

Panna cotta au chocolat



Chocolate panna cotta

50g dark chocolate
250g of liquid cream
2 x 2g gelatine sheets
15g caster sugar

Place the gelatine sheets in a bowl of cold water.

Pour the cream, sugar and chocolate into a saucepan. Heat and stir.

Remove from the heat and add the gelatine.

Fill the verrines and chill for at least 4 hours.

Serve with a little whipped cream and a square of chocolate.