Chocolate yogurt panna cotta

1 . Stage

When making yogurt, I deviated from the instructions on the package and used 4% milk instead of water. I added a bag of dried chocolate yogurt to the room temperature milk and mixed it thoroughly.

2 . Stage

I put the container with the resulting milk mixture into a thermos-yogurt pot filled with boiling water up to the right mark, closed the lid and left it in a warm place overnight. In the morning, I took out the yogurt pod and put it in the fridge to cool. I was amazed at the result-it was the thickest yogurt I had ever made!

3 . Stage

Dissolve gelatin in 30 ml of milk and let it swell for 20-30 minutes.

4 . Stage

Meanwhile, add honey and the contents of part of the vanilla pod (and the pod itself - we'll remove it later) to the remaining milk and heat it, but do not let it boil. Then let it cool to room temperature. Remove the vanilla bean.

5 . Stage

Heat the milk and gelatin in a water bath / melt in the microwave, strain through a sieve. Mix with the cooled milk mixture.

6 . Stage

Grind 30 grams of chocolate

7 . Stage

Pour into the milk mixture

8 . Stage

Add the chocolate yogurt. Here's a picture of how thick it is.

9 . Stage

Stir with a whisk until smooth, then pour into molds and leave in the refrigerator to harden for at least a couple of hours. Before serving, crush the remaining chocolate and decorate the dessert with it. Garnish with whipped cream if desired.