Indulge in PANNA COTTA this CHRISTMAS!!

CHOCOLATE PANNA COTTA

Ingredients:
300 ml cream
100 ml milk
100 gms dark chocolate, roughly chopped
80 gms sugar
3 sheets (6 gms) of gelatine or 2 tsp of gelatine powder
1/4 tsp of vanilla extract

Directions:
Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils (1).  Remove from the fire and add the chopped chocolate and vanilla extract (2).  Mix well until melted (3).  Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream (4).  Mix well until completely incorporated.
Strain the mixture into 4 individual molds or ramekins.
Refrigerate for at least 4 hours (or overnight) before serving.
Unmold and decorate with cocoa powder and raspberries for a touch of color.