Chocolate & Wattleseed Panna Cotta

Preparation

• 1
  Lightly polish 24 demitasse pots or mini Dariole Moulds.
• 2
  In a medium pot, mix the hot water & <strong>MAGGI Coconut Milk Powder</strong> together until dissolved.
• 3
  Add the cream & the Wattleseeds, then bring to the boil.
• 4
  Whisk in the <strong>NESTLÉ DOCELLO Panna Cotta Dessert Mix</strong> & remove from the heat & stir for 1 minute.
• 5
  Whisk in the <strong>NESTLÉ Continental Bitter Dark Couverture Chocolate</strong> until dissolved, strain into moulds, filling only half way.
• 6
  Refrigerate for 1 hour until set. <br><br><br> <strong>GANACHE:</strong>
• 7
  Mix the <strong>MAGGI Coconut Milk Powder</strong> with hot water, pour into a saucepan & bring to the boil.
• 8
  Remove from heat & add the <strong>NESTLÉ Continental Bitter Dark Couverture Chocolate</strong>. <br><br><br> <strong>ASSEMBLY:</strong>
• 9
  Smear chocolate ganache on serving plate.
• 10
  Remove panna cotta from mould, top with berries and chopped macadamias.