Chocolate Panna Cotta
4 cups cream
3/4 cup icing sugar
1 teaspoon vanilla extract
185 g milk or dark couverture chocolate, chopped
2 teaspoons gelatine
1/4 cup water
Place the cream, icing sugar and vanilla in a saucepan and allow to simmer slowly, stirring occasionally until the liquid has reduced by a third. Be sure that the cream doesn't catch on the bottom of the pan. Add the chocolate and stir until smooth.
Place the gelatine in a bowl and add the water. Leave to swell for 5 minutes. Place the gelatine mixture in a saucepan over low heat until the gelatine has dissolved. Stir into the hot cream and chocolate mixture and simmer for 1 minute. Pour into six 1/2-cup capacity moulds or ramekins and refrigerate for 4-6 hours until firm.