Chocolate Heart Panna Cotta - cooking recipe

Ingredients

1/2 cup heavy cream
1/2 cup milk
2 oz semi-sweet chocolate, chopped
3 tsp sugar
3/4 tsp unflavored gelatin
5 oz milk chocolate, melted
None None Unsweetened cocoa powder, for dusting
None None Strawberries, to decorate

Preparation

Lightly grease two 1/2-cup silicone heart molds. Arrange on a tray.
Place cream, milk, semi-sweet chocolate and sugar in a small saucepan on low heat. Stir until melted and smooth (do not boil).
Whisk gelatin briskly into 1 tbsp boiling water in a small bowl until dissolved. Cool slightly. Stir into cream mixture. Pour mixture into prepared molds. Cover with plastic wrap.
Refrigerate for 3 hours or overnight, until set.
Line a tray with parchment paper. Spoon the melted chocolate into a resealable plastic bag. Snip off a small corner. Pipe heart outlines onto tray. Refrigerate until set.
Unmold panna cotta onto serving plates. Dust with cocoa powder and decorate with chocolate hearts and strawberries.