Chocolate Panna Cotta
350ml Coconut Cream
25ml Almond Milk
1 serve Rich Chocolate Kids Good Stuff
2 tsp Xylitol or Maple Syrup
1 tsp Cocoa
3 tsp Gelatin*
125ml Boiling Water
Wisk the Gelatin in the Boiled water to dissolve.
Blend the Coconut Cream, Almond Milk, Kids Good Stuff, Xylitol (or Maple Syrup), Cocoa and Salt.
Add the Gelatin mixture to the Blended mixture and mix well.
Pour into jelly moulds or a muffin tray and place in the fridge. They need 4 hours or overnight to set.
Melt the Chocolate and mix with the Coconut Cream. Pour over the Panna Cotta when you are ready to serve. Enjoy.
*Check the guidelines for the Gelatin you are using. The one I used has a ratio of 3tsp. to 500ml liquid.