Kinder chocolate is not my favourite. I did not like it even when I was little. But with some recipes this chocolate goes fine.
I made some Kinder Chocolate alcoholic drink before. It is on this blog.
The work that is needed for this dessert is small. Just remember, the gelatine needs time to set in the fridge. Since this Kinder chocolate is very sweet, there is no need to add any sugar to the panna cotta. Just leave one stick of chocolate in the package for later.
Recipe for 3:
400 g double cream
200 g KINDER chocolates
2 gelatine leaves - soaked in water
Hershey chocolate syrup
In a casserole pan heat up the cream. Break the individual chocolates in small pieces and add them to the cream. Stir constantly to prevent the chocolate to stick to the bottom of the pot. Let it boil up once, take off the heat and stir in the squeezed out gelatine until completely dissolved.
Divide in 3 jars and cool down to stick in the fridge to set. Decorate with a little Hershey and a bit of Kinder chocolate.
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