No-Bake Mango Panna Cotta With A Bournville Chocolate Base

Ingredients

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Make Chocolate Base

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt Bournville dark chocolate with butter. Mix with crushed biscuits and press into the bottom of dessert cups. Chill for 15 minutes,

Make Mango Mixture

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine cream, milk, and sugar in a pan and warm on low heat. Once warm, remove from heat and add mango puree and cardamom.

Assemble

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour mango mixture over the chilled chocolate base. Tap to remove air and chill to set for 6 hours or overnight. Serve and enjoy.