LINDT Excellence 70% and 85%
First soak leaves of gelatine in cold water.
Heat the cream and the sugar over low heat. Turn off heat and add chocolate squares. Mix.
Squeeze gelatine leaves to remove excess water and add to mixture. Mix well!
Fill verrines with mixture and cool for a few hours.
Cut strawberries into small squares, add mint leaves and lime juice.
Arrange strawberries on panna cotta and serve.