This silky dessert is very impressive but deceptively easy!

Serves 4 (simply double the recipe to serve 8) - you will need 4 dariole moulds of about 125 g capacity

Ingredients:
-50 g of dark chocolate - I use Lindt 90% - broken into pieces
-300 g thickened or double cream
-140 g pouring cream
-40 g powdered stevia
-1 tsp powdered gelatin
-1 tsp water

Method:
-add the thickened cream and pouring cream to a small saucepan and heat over a low to medium heat, stirring often until almost boiled.
-while cream is heating, add a teaspoon of water to the gelatin and set aside
-once cream is almost boiled, add the stevia and gelatin and continue to heat gently until stevia has dissolved
-pour the cream mixture over the broken up chocolate and stir until the chocolate has melted
-prepare 4 dariole moulds (of about 125 g capacity) by adding a drop of water to each (this helps to unmould the panna cotta)
-divide the mixture evenly between the moulds. Refrigerate for at least 5 hours, if not overnight
-to unmould the panna cotta, take a teaspoon and pull the panna cotta away from the edge of the mould until air gets between the mould and the panna cotta, then turn out onto a plate

Macros: (to be used as a guide only)

Total carbs - 4.95 g
Sugar - 4.2 g (I mention .7 g in the video - this is the sugar in the chocolate - the extra sugar comes from the carbs in the cream - my bad!)
Total fat - 45.2 g
Sat fat - 29.3 g
Protein - 4 g

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