Chocolate Panna Cotta

• 1 pint Half & Half
• 1 pint heavy cream
• 4 packets Equal or Splenda
• 1 packet Knox gelatin
• 2 tablespoons pure vanilla
• 1/2 bar bittersweet chocolate, finely chopped

1. Mix Half & Half together and heavy cream in oven-proof bowl.
2. Place in microwave and cook until it boils for one minute.
3. Stir mixture halfway along, after about 7 minutes.
4. Remove hot mixture from microwave. It will want to boil over, so be careful.
5. Add chocolate, sweetener, gelatin and vanilla.
6. Mix until everything is dissolved.
7. This next step is optional: place mixture in bowl of electric mixer and stir on slowest speed for about 40 minutes to allow mixture to cool.
8. Pour mixture into custard cups or ramekins.
9. When cool, cover with plastic wrap and chill.

heavy cream, packets equal, gelatin, vanilla, bittersweet chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-panna-cotta-51489631 (may not work)