Chocolate Panna Cotta

1. 1

   Grease two 1/2-cup ramekins; place on a small tray. Place cream in a small saucepan on medium heat. Stir for 1-2 mins or until just boiling. Remove from heat; stir in chocolate until melted and smooth.

2. 2

   Sprinkle gelatin over 1 tbsp boiling water in small bowl and stir until completely dissolved; cool slightly. Stir gelatin and vanilla extract into cream mixture. Pour into prepared ramekins. Cover tray with plastic wrap. Refrigerate at least 4 hours until set.

3. 3

   To serve, dip bottom of ramekins into warm water; invert onto serving plates. Serve with berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.