Ingredients

Serves 2

Preparation 10 minutes (plus chilling)
Cooking 5 minutes

Ingredients
½ cup thickened cream
¼ cup milk
60g dark chocolate, chopped
3 teaspoons caster sugar
¾ teaspoon gelatine
1 tablespoon just-boiled water
Chocolate hearts, strawberries, to serve

Champagne Cocktail
½ cup guava juice
1 tablespoon vodka
Chilled champagne

Method

To make Panna Cotta:
Lightly grease two ½-cup capacity silicone heart moulds. Arrange on a tray.

In a small saucepan, combine cream, milk, chocolate and sugar. Stir over low heat until melted and smooth – do not boil.

In a small jug, whisk gelatine briskly into the water using a fork, until dissolved. Cool slightly. Stir into cream mixture.

Pour mixture evenly between prepared moulds. Chill, covered, for 3 hours or overnight, until set. Serve with chocolate hearts and strawberries

To make Champagne Cocktail:
Divide juice and vodka evenly between two champagne flutes.
Top with champagne.