1 ½ teaspoons powdered gelatine
216g Sharepack Mars Milky Way chocolate bars (18)
1 ½ cups thickened cream
2 tablespoons caster sugar
½ cup Greek yoghurt
Ice Magic chocolate-flavoured ice-cream coating, to serve
Sprinkle gelatine over 2 tablespoons cold water in a small jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan.
Meanwhile, cut three of the chocolate bars in half diagonally. Reserve for decoration.
Coarsely chop remaining chocolate bars. Place in a medium saucepan with cream and sugar. Stir over a medium heat until melted and mixture is hot. Do not boil.
Remove pan from heat. Whisk until smooth. Whisk in hot gelatine mixture. Cool slightly.
Stir yoghurt into chocolate mixture. Divide evenly among six lightly oiled, dariole moulds (½-cup capacity). Refrigerate, covered, for 6 hours, or until set.
Up to 1 hour before serving, dip one mould at a time into a bowl of warm water to come halfway up the side. Hold for two seconds, then insert a small palette knife down the side of mould and gently turn out onto a plate.
Drizzle Ice Magic over top of panna cotta. Place in the freezer for 5 minutes, or until set. Return panna cotta to the fridge until serving.
Decorate with reserved chocolate bars.
TIP! Dariole moulds are available from kitchenware shops or online. Ice Magic is in the dessert section of major supermarkets. Panna cotta can be made up to two days ahead.