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To serve:
1. In a bowl, sprinkle the gelatine over the cold water and set aside for 5 minutes to bloom.
2. Gently melt the gelatine either by heating it in the microwave and stirring every 15 seconds, or by placing it in a dish of warm water. Set aside to cool to room temperature.
3. In a blender, add the yoghurt, followed by the cocoa, castor sugar, cream and vanilla essence. Lastly add the cooled gelatine mixture and blend until smooth.
4. Pour into serving glasses and chill for 2 hours until set.
To serve:
Garnish with whipped cream and chocolate curls.
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