Ingredients
Method
1.Stir chocolate, cream, sugar and vanilla bean in a small saucepan over low heat until smooth. Cool 5 minutes.
2.Sprinkle gelatine over the boiling water in a small heatproof bowl. Stand bowl in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into cream mixture. Cool 15 minutes. Discard vanilla bean.
3.Whisk yoghurt into cream mixture until combined. Pour mixture into six 1½-cup (375ml) glasses. Cover loosely with plastic wrap; refrigerate 4 hours or overnight until set.
4.To make poached nectarines, halve nectarines; discard stones. Stir sugar, the water and cinnamon in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, add nectarines; simmer, uncovered, 5 minutes or until nectarines are just tender. Cool nectarines in syrup. Discard cinnamon stick. Remove nectarines; discard skins. Reserve ½ cup syrup (keep remaining liquid for another use).
5.Serve chocolate cream topped with nectarine halves, reserved syrup and nuts. poached nectarines
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