​I do love Panna Cotta, no matta whatta. It is always a success as far as dessert is concerned and this is no different. It has such a huge chocolate flavour, I think you will love it. It's hard not to. When you have such a gorgeous chocolate product to work with, it is pretty simple to get a great result. 

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NEED:

60 grams Golden Caster Sugar

30 grams Brew Choc granules

300 mls milk

3 teaspoons Great Lakes Gelatin, bloomed in 1/4 cup tap water

2 teaspoons Vanilla Bean Paste

300 mls cream

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DO:

Place sugar, Brew Choc granules and milk into a small saucepan on a low heat and infuse 15 minutes until the milk has taken on the chocolate. Add bloomed gelatin and stir vigorously to dissolve.

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Strain through fine sieve.

 

Add cream and vanilla and stir to combine.

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Pour into oiled dariole moulds and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.

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