Easter Chocolate Panna Cotta

makes 10 servings

WHAT YOU NEED

• 600mL thickened cream
• 200g PLAISTOWE Premium Milk Chocolate
• 2/3 cup (160mL) milk
• 2/3 cup (150g) caster sugar
• 2 tbsp boiling water
• 3 tsp gelatine
• 5 solid milk chocolate Easter eggs, halved

HOW TO MAKE

1. Place cream, PLAISTOWE Premium Milk Chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth, strain through a fine sieve into a 1L jug.
2. Sprinkle gelatine over the water in a small heatproof jug; stand the jug in small saucepan of simmering water. Stir until the gelatine dissolves; cool for 5 minutes. Add gelatine to cream mixture and whisk to combine. Pour among ten 150mL capacity dariole moulds. Transfer moulds to tray. Cover with plastic wrap and refrigerate for 6 hours or until set.
3. Dip moulds, one at a time, into hot water for 1-2 seconds, and then turn onto serving plates. Decorate with chocolate egg halves, if desired serve with tuiles.