Chocolate Panna Cotta - cooking recipe

Ingredients

3/4 cup heavy cream
2 1/2 oz semi-sweet chocolate, chopped
1 tsp unflavored gelatin
1 tsp vanilla extract
None None Fresh raspberries, to serve

Preparation

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