Chocolate Panna Cotta

1. 1

   In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin.

2. 2

   Let sit 5 minutes.

3. 3

   In saucepot, cook sugar and remaining chocolate milk until just boiling.

4. 4

   Add gelatin mixture.

5. 5

   Cook 3 minutes stirring occasionally.

6. 6

   In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds.

7. 7

   Pour into saucepot and whisk.

8. 8

   Divide mixture among four 8 oz ramekins.

9. 9

   Refrigerate 2 1/2 hours or until firm.

10. 10

    To serve, run knife around edges and invert onto plates.

11. 11

    Drizzle hot fudge sauce over and top with a sprinkle of the berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.