Chocolate Heart Panna Cotta

• 1/2 cup heavy cream
• 1/2 cup milk
• 2 oz semi-sweet chocolate, chopped
• 3 tsp sugar
• 3/4 tsp unflavored gelatin
• 5 oz milk chocolate, melted
• None None Unsweetened cocoa powder, for dusting
• None None Strawberries, to decorate

1. Lightly grease two 1/2-cup silicone heart molds. Arrange on a tray.
2. Place cream, milk, semi-sweet chocolate and sugar in a small saucepan on low heat. Stir until melted and smooth (do not boil).
3. Whisk gelatin briskly into 1 tbsp boiling water in a small bowl until dissolved. Cool slightly. Stir into cream mixture. Pour mixture into prepared molds. Cover with plastic wrap.
4. Refrigerate for 3 hours or overnight, until set.
5. Line a tray with parchment paper. Spoon the melted chocolate into a resealable plastic bag. Snip off a small corner. Pipe heart outlines onto tray. Refrigerate until set.
6. Unmold panna cotta onto serving plates. Dust with cocoa powder and decorate with chocolate hearts and strawberries.

heavy cream, milk, semisweet chocolate, sugar, unflavored gelatin, milk chocolate, cocoa powder, strawberries

Taken from recipes-plus.com/api/v2.0/recipes/23459 (may not work)