Chocolate Panna Cotta

Name: Chocolate Panna Cotta
Total time: 150 min
Yield: 4
Ingredients: 2 leaf gelatin; 200 ml whipped cream; 50 gram dark chocolate; 2 tablespoon sugar; 150 gram Greek yoghurt; 6 chocolate eggs

Ingredients

Directions

Additional requirements: hand mixer, piping bag with serrated mouth, four small glass dishes.
Break the chocolate into pieces.
Soak the gelatine leaves for five minutes in a bowl of cold water.
In a pan with a thick bottom, place 100 ml of whipped cream with the pieces of chocolate against the boil.
Let the chocolate melt with stirring and dissolve half of the sugar while stirring.
Remove the pan from the heat.
Squeeze the leaves of gelatine and dissolve them while stirring in the chocolate cream.
Transfer the mixture to a bowl and let the cream cool down until it starts to thicken slightly.
In another bowl, whisk half the whipped cream with the rest of the sugar with the hand mixer stiff.
Fold the Greek yogurt through the chocolate cream and then three quarters of the whipped cream.
Carefully transfer the panna cotta to the dishes, smooth the top and let the panna cotta in the fridge become firm in one to two hours.
Transfer the rest of the whipped cream into the piping bag.
Close it and put it in the refrigerator until it is used.
Halve the Easter eggs.
Garnish the panna cotta with a whipped cream and chocolate eggs.
Tip: you can also use milk chocolate instead of dark chocolate.