3 tsp powdered gelatine
1 vanilla bean, halved
600ml pouring cream
110g caster sugar
½ cup full-fat milk
50g good quality white chocolate, roughly chopped
30g dark chocolate, to garnish
¾ cup thickened cream
1½ tbsps espresso coffee (or 1 tbsp coffee granules dissolved in 1 tbsp boiling water)
50g good quality dark chocolate, roughly chopped
Lightly grease 8 x 150ml capacity moulds or glasses with a tasteless or very mild tasting oil. Place vanilla bean on a clean board and, using the tip of a sharp knife, scrape out the seeds.
Place cream, sugar, milk and vanilla seeds in a medium saucepan and heat until just below the boil, stirring to dissolve the sugar and evenly distribute the vanilla seeds. Remove from heat, add chopped chocolate and leave for 1-2 minutes.
Meanwhile, place 2 tablespoons boiling water in a small bowl, sprinkle over the gelatine. Stir with a fork until the gelatine dissolves then leave for 1 minute until it becomes spongy.
Stir cream mixture until smooth, then add the gelatine mixture, whisking until it dissolves. Carefully transfer mix to a large jug then pour into prepared moulds, tapping each one on your work surface to remove any bubbles. Cover with plastic wrap and refrigerate for 3-4 hours (or overnight) until set.
While the panna cotta is setting you can make the mocha sauce. Heat cream and espresso gently over low heat until just below the boil. Remove from heat and stir in chocolate, stirring until melted. Cool before serving.
Using a grater or peeler grate the dark chocolate. To serve, run a sharp knife around the inside of the moulds, turn out onto a plate, spoon over a little sauce and garnish with chocolate. Serve extra sauce on the side.