Ingredients

• Vegetable oil, to grease
• 400g 70% cocoa dark cooking chocolate, coarsely chopped
• 2 x 600ml ctns thickened cream
• 70g (1/3 cup) caster sugar
• 1 tsp vanilla bean paste
• 1 1/2 tsp ground cinnamon
• 2 tbs hot water
• 1 tbs gelatine powder
• 2 mangoes, flesh thinly sliced
• 60ml (1/4 cup) Kahlúa liqueur
• 125ml (1/2 cup) water
• 215g (1 cup) caster sugar, extra
• Whipped cream, to serve

Description

Chocolate Panna Cotta With Caramel & Kahlua Mango Recipe - Brush A 1.5L (6-cup) Capacity Non-stick Loaf Pan With Oil. Place The Chocolate, Cream, Sugar And Vanilla In A Large Saucepan Over Low Heat. Cook, Stirring, For 5 Minutes Or Until...

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