Panama Panna Cotta
Posted on December 22 2017
100g Panama 80% chocolate from Chocolate and Love
4 cups of cream
60g agave syrup
2 leaves of gelatine, soaked in cold water
Chop the chocolate in small pieces and place in a bowl.
Put the cream in a saucepan and add agave syrup. Heat to boiling point.
Drain gelatine and stir immediately into the hot cream until it is completely dissolved.
Pour the hot cream over the chocolate and let it rest for 2 minutes.
Stir until chocolate is completely melted.
Pour the chocolate cream into 6 moulds and let them cool down before they are placed in the fridge for 4 hours and ready to serve.