Chocolate panna cotta

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Chocolate panna cotta is the dessert for anyone who wants something silky and impressive without baking a thing. The texture should wobble gently, hold its shape and melt away as soon as it hits the spoon.

Serves: 6 people

Preparation time: 240 min

Ingredients

• Double cream – 500 ml
• Whole milk – 200 ml
• Dark chocolate, finely chopped – 160 g
• Caster sugar – 70 g
• Gelatin sheets – 3
• Vanilla extract – 1 tsp
• Pinch of salt – 1

Method

1. Soak the gelatin in cold water until soft.
2. Heat the cream, milk, sugar and salt in a saucepan until the sugar has dissolved and the mixture is steaming.
3. Remove from the heat and stir in the chopped chocolate until the mixture is completely smooth.
4. Squeeze the gelatin dry and stir it into the hot cream mixture until fully dissolved. Add the vanilla.
5. Pour the mixture into lightly oiled moulds or glasses.
6. Let the panna cotta cool to room temperature, then chill for at least 4 hours.
7. If you are unmoulding them, dip the moulds briefly in warm water and loosen the edges carefully.
8. Serve well chilled, plain or with a little grated chocolate on top.