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Panna cotta with chocolate

Panna cotta with chocolate

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In a saucepan over low heat put the cream with sugar and when it has reached boiling point aside, add the broken chocolate, mix until it melts, then add the hydrated gelatin in a little cold water and after everything is well blended, fill the greased forms with a little butter, leave in the fridge until the next day.

For the sauce, put the whipped cream in a bowl on the fire, add the broken chocolate and when it starts to boil, set it aside, mix well to melt then add the butter.

Serve the overturned hearts on a plate and the white sauce on top.



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