Chocolate Panna Cotta

My goal for making chocolate Panna Cotta was to keep it simple. So this recipe does not come with a long list of fancy ingredients or take long to make. I used chocolate almond milk because that is what we have in but if you normally use a soya, coconut, rice, or any other type of vegan milk go for it.

This recipe made two based on the moulds I used (silicone muffin cases) so consider the amount you want to make and the size of the moulds when working out how much of the ingredients you will need.

I melted a little white chocolate with a tiny bit of vegan margarine to full in the flower shape of the mould but that is optional.

Ingredients

• 100ml chocolate almond milk
• ¼ tsp coco powder
• ½ tsp VegeSet

Method

Heat up the chocolate milk in a pan and then add the VegeSet and coco powder and whisk until they have dissolved. Separate into whatever moulds you are using and put in the fridge to set.