Chocolate Panne Cotte

Grease 6 panne cotte moulds, or small dishes that will create a dome when turned out.

In a medium saucepan, heat milk, cream and sugar.

Dissolve gelatine in water, stir well.

When cream is just below boiling ( you will see bubbles around the edge of the saucepan), remove from the heat and add chocolate.

Stir well until all the chocolate is melted, add the gelatine.

Divide the dessert between the 6 bowls and refrigerate for at least 4 Hours.

Turn out onto dessert plates and top with whipped cream, cubes of cherries and a mint sprig.