Chocolate Panna Cotta with Pomagranate

Photo courtesy of Baking Quinn

Could a dish be any more gorgeous? This eye-catching dessert matches elegant ingredients with presentation, but is also easier to make than you might think! It takes the versatile Italian dessert, panna cotta, and intensifies it with chocolate, creating a rich and wobbly custard! The pomegranate sits on top like little gems and offers a burst of fruity flavor with each bite. Your guests will think you ordered it straight from a fancy restaurant!

Ingredients

• 1/2 tsp gelatine powder
• 1 tbsp vanilla castor sugar
• 3/4 cup cream (Substitute up to 1/4 cup with milk if you want it less creamy)
• 2 tbsp real good quality chocolate chips
• 2 tsp dark organic cocoa powder

Directions

1. Swell the gelatine powder with 1 tbsp of cream from the 3/4 cup. Set it aside and combine the remaining cream and everything else into a small pot. Bring it to boil and whisk constantly until you get a smooth thick hot chocolate consistency mixture.
2. Pour in the gelatine mixture and whisk well into submission. Cook it on low heat for just a minute or so and no longer. Any more longer will cause gelatine to loose its gelling properties. Strain the mixture if you think it needs one into a 3/4 cup ramekin.
3. Cover with plastic wrap and chill it overnight for best result. When unmoulding, loosen the top edges wuth your finger and wrap a hot tea towel around the sides of ramekin for no longer than 10 seconds. Place a serving plate on top of ramekin and flip it upside down in one swift motion. If it refuses to come out, jiggle it a little. Repeat the hot tea towel wrapping if necessary. Serve chilled.