Caramel panna cotta with chocolate sauce

Ingredients for 6 servings:

• 2 sheets of white gelatin
• 70 g candy(s), soft (e.g. “Sahne Moo – Moos”)
• 400 ml cream
• 100 ml cream, for the sauce
• 75 g dark chocolate

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 25 minutes

Soak the gelatin in cold water. Roughly chop the candy. Bring the cream and chopped candy to a boil while stirring. Simmer gently over low heat for about 10 minutes, until the candy has melted. Let the panna cotta mixture cool for about 3 minutes. Squeeze out the gelatin and dissolve it in the hot cream while stirring. Rinse six small molds with cold water. Divide the mixture between the molds. Cover and chill for at least 4 hours, preferably overnight. For the chocolate sauce, roughly chop the chocolate. Heat the cream in a small saucepan. Melt the chocolate in it while stirring. Let cool. Use a sharp knife to loosen the panna cotta from the rim of the mold, dip briefly in hot water, and turn out onto plates. Pour a little chocolate sauce over each mold and serve immediately.