I love chocolate. Other sweets may as well not exist. My favourite is dessert chocolate or dark chocolate, but I don't like very dark chocolate. 70% cocoa is the highest amount for me; any higher and it ceases to be a pleasure. My love for chocolate is shown by how I turn typical versions of desserts into chocolate ones. Chocolate hasn't let me down in this regard so far. This time I chose panna cotta. Till now I have made traditional vanilla panna cotta with raspberry or strawberry sauce. Today I offer a chocolatey one with mango mousse. It's fantastic in my opinion. What about you? Yes or no?

Ingredients:
250 ml of 30% sweet cream
250 ml of milk
50g of dark chocolate
80 g of sugar
10 g of gelatine
a couple of drops of vanilla essence
2 mangos
1 teaspoon of lemon juice

Heat the milk, sweet cream and vanilla essence on a low heat. Don't bring to the boil. Chop the chocolate. Put it into a bowl. Add the cream mixture and mix it in until the chocolate is melted. Soak the gelatine in warm water and add it to the chocolate mixture. Mix it in very thoroughly. Pour the concoction into some small bowls and leave in the fridge for 2 hours.
Wash the mangos, peel them and remove the stones. Blend the fruit with the lemon juice. Immerse the bowl in hot water for a while to get the dessert out of the dish. Douse the dessert with the mango mousse and decorate with the peppermint leaves.

Enjoy your meal!

Try also:
Coconut panna cotta with raspberry
Panna cotta with strawberry mousse
Light and fluffy dessert with aquafaba, white chocolate and currants