Chocolate Panna Cotta

Decadent, smooth, light and creamy. Not only will it impress anyone you serve it up to, it'll be your go-to chocolate craving buster that you can eat for breakfast, lunch, snacks, dinner, dessert and so on. It has been a staple for nearly 10 years in our home and it will forever remain the same.

Ingredients:

2 Tbsp cacao powder
2 tsp gelatine
1/4-1/2 cup filtered water
1 x 270 ml can of coconut cream (we prefer the Ayam coconut cream brand as it contains only coconut cream and is extra thick and creamy.)
1 Tbsp coconut oil
2 Tbsp maple syrup, 1-2 tsp sweetener alternative (eg Lakanto), monk fruit drops or stevia drops to taste. Every sweetener and all taste buds are different, so ensure you do this to taste.
1 tsp vanilla essence or 1 vanilla bean
Pinch of salt
Optional: 1 tsp of The Mothers Blend

Method

Combine the gelatine and water in either your saucepan or thermomix, stir through and allow gelatine to 'bloom'.
Heat on low to medium heat (roughly 80 degrees Celsius) until the gelatine has dissolved and melted through, continually stirring.
Turn the heat off, and (leaving the Mothers Blend aside for now if you are using this) add all of the remaining ingredients, and blend on medium to high if using a thermomix, or add all of the ingredients to a blender (or use a hand mixer) and blend until it is all emulsified.
If you are adding any of The Mothers Blend or Children's Blend, add it in now and blend again on medium to high. This is to ensure it isn't heated in any way.
Taste the mix and ensure it is sweet, chocolatey or salty enough for you. Adjust anything to suit your taste buds.
Pour the mix into glass cups, silicon muffin moulds or your choice of ramekins, jars, mugs or a lined cake tin with baking paper.
Keep it plain, or drop in any preferred additions such as raspberries, blueberries, strawberries or figs. If you would like to sit the fruit on top, you will need to allow it to set in the fridge for roughly 10 minutes first to set just slightly.
Place in the fridge until firm enough to enjoy, or if you are impatient like us, pop them in the freezer for 30 minutes and finish setting in the fridge - this will speed up the process, but don't let them freeze!
Enjoy every decadent mouthful.