1/4C (60g) heavy cream
1/8t (0.5g) unflavored gelatin
1/4T (0.5g) splenda
Pinch of salt
1/2T (8g) Walden Farms chocolate dip
In a pan over medium heat, bring the cream, splenda and salt just to a boil. Remove from the heat, add the chocolate dip and whisk until smooth. Add gelatin and stir until dissolved.
Pour through a fine strainer into a ramekin (or a bowl) and cool to room temperature.
Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
To serve, dip the ramekin into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate… or simply serve in the bowl you chilled in.
If WF chocolate dip is not available, chocolate syrup will be ok too.
Serving suggestions: top with berries and Walden Farms Chocolate Syrup.