Coffee Panna Cotta with Dripping Chocolate Sauce Recipe

In a small pot, melt DESSERT AL GUSTO PANNA COTTA until smooth.

Add the espresso coffee and stir carefully.

Divide the mixture into single-portion moulds and place in the refrigerator at +4 °C for at least 3 hours.

Melt the dark chocolate in the microwave and, separately, heat the cream with milk to boiling point.

Gradually add this mixture to the chocolate in several batches, stirring each time with a spatula, until smooth.

Turn the panna cotta out onto a plate and pour the still-warm chocolate sauce over it, creating a ‘weeping’ effect.