Chocolate Panna Cotta with Smashed Strawberry Sauce

Serves 6

Ingredients:
1 ½ cups pure cream
1 cup water
10 Splenda tablets, dissolved in ¼ cup boiled water
120g Well Naturally Dark Chocolate Melts
½ teaspoon vanilla extract
3 teaspoons powdered gelatine
5 Splenda tablets, dissolved in ¼ cup boiled water
200g strawberries, chopped
1 tablespoon brandy

Method:

1. Place cream, water and dissolved Splenda liquid in a saucepan and stir over low heat until mixture is nearly boiling. Do not let mixture boil.
2. Remove from heat, add chocolate and vanilla. Stir until chocolate is melted and mixture is smooth.
3. Place 1 tablespoon of just boiled water in a small heatproof cup and sprinkle the gelatine over the top. Stir until the gelatine dissolves.
4. Pour the gelatine mixture into the chocolate mixture and using a whisk stir until well combined.
5. Divide mixture into 6 lightly oiled small moulds. Cover and refrigerate for 2-3 hours or until set.
6. For strawberry sauce: place dissolved Splenda liquid, strawberries and brandy in a small saucepan. Stir over low heat until strawberries are soft. Smash strawberries lightly with a fork. Allow to cool, then cover and refrigerate.
7. To serve: dip panna cotta mould briefly in hot water, invert onto plates and spoon on strawberry sauce.

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