| A dariole is a small straight-sided tin mould, holding rather less than a gill. |
| Pour the pannacotta mix into eight dariole moulds or small cups, and put them in the fridge for at least four hours, to set. |
| Fill each dariole by a third with fondant mixture, then add a teaspoon of the ganache. |
| Strain the cooled mixture into ramekins, dariole moulds or a plastic ice-cream container, and freeze for six hours or overnight. |
| Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set. |
| Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight. |
