Chocolate Panna Cotta

Ingredients

1 gelatine leaf (about 2g total)

80 ml milk

45g raw honey

60g dark chocolate, finely chopped

175g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt, + extra to serve

To Garnish

2 tbsp Dark chocolate, grated

2 tbsp Toasted almonds, crushed

100g Berries

2 Shortbread Biscuits

Place the gelatine leaves in a bowl of very cold water for 4-5 minutes until fully softened
Pour the milk into a saucepan with the honey. Heat gently until just beginning to warm up, no need to boil.
Remove gelatine leaves from the water, squeeze out excess water, and add to the hot milk. Whisk until completely dissolved
Next, stir in the dark chocolate in the hot milk mixture. Stir until smooth and velvety. Transfer into a bowl and set aside to cool for 3-4 minutes
Whisk in the Greek Style yogurt until fully incorporated and glossy. Pour into your serving glass
Refrigerate for 1 hour, or overnight covered, until set
To serve, remove from the fridge 30 minutes ahead of time to let the panna cotta warm up slightly.
Decorate with the grated chocolate, toasted crush nuts, fresh berries and short bread and if desired an extra dollop of Greek Style yogurt