Chocolate panacotta with berries and mango

Place gelatin leaves into a bowl and cover with cold water.

Place cream, sugar and chocolate into a saucepan and heat over low heat, stirring continuously, until sugar has dissolved and chocolate has melted. You may need to whisk mixture gently.

Remove pan from heat and allow to cool slightly. Remove gelatin from water and squeeze out excess water. Stir in cream mixture until completely dissolved.

Pour into greased dariole or panacotta moulds or into serving glasses or bowls and refrigerate for 2-3 hours or overnight.

Unmould panacottas by dipping bottoms into warm water and tipping onto serving plates.

Mix berries and mango together, spoon onto plate and serve with panacotta.