Chocolate Panna Cotta

• 1 1/2 teaspoons unflavored gelatin
• 1 1/2 cups heavy whipping crem
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup marscapone cheese
• 1 teaspoon vanilla extract
• 2 ounces semi sweet chocolate, chopped, not chips

1. Spray 4 - 8 ounce ramekins with non stick spray, set aside
2. Place 1/4 cup of the cream in a small heatproof bowl to soften for 10 minutes
3. Heat some water in a small skillet and place gelatin bowl in the simmering water until gelitin dissolves.
4. Keep in hot water while preparing the rest of the recipe
5. In a saucepan combine remaing cream, sugar, salt and marscapne cheese and heat just to a boil
6. Remove from heat and whisk in chopped chocolate until smooth
7. Stir in warm melted gelatin mixture and mix well.
8. Strain muxture into a pouring cup
9. Pour into ramekins, cool to room temperature before covering.
10. Refrigerate at least 6 hours to set or overnight
11. To unmold dip each ramekin in a bowl of hot water for a few seconds and invert onto cold serving plate
12. Serve with whipped cram and fresh berries

unflavored gelatin, heavy whipping crem, granulated sugar, salt, marscapone cheese, vanilla, sweet chocolate

Taken from cookpad.com/us/recipes/492507-chocolate-panna-cotta (may not work)