Panna cotta with Love with chocolate

Preparation time: 10 minutes + 10 minutes cookingtime + 6 hours cool down
Ingredients:
6 x 30g sheets of gelatin
1 litre fresh cream
240 g sugar
150 g dark chocolate
150 g white chocolate
1 tbsp red food colouring
Method:
Melt the dark chocolate in a bain marie, then pour into the left-hand side of the mould, making sure there are no air bubbles. Place the mould in the fridge for 60 minutes to allow the chocolate to set. Remove the mould from the fridge, turn out the chocolate and place on a plate. Return the chocolate to the fridge.
Repeat for the white chocolate, this time adding 1 tbsp red food colouring to the melted chocolate. Pour into the right-hand side of the mould. Place the mould in the fridge for 60 minutes to allow the chocolate to set. Remove the mould from the fridge, turn out the chocolate and place on a plate. Return the chocolate to the fridge.
Prepare the panna cotta: place the sheets of isinglass in a bowl with some cold water until soft (10 minutes).
Pour the cream into a pan, add the sugar and bring to the boil over a low heat.
Remove the pan from the heat. Wring the isinglass and add to the hot cream. Whisk until the isinglass is completely dissolved.
Pour the cream into the heart-shaped mould and leave to cool at room temperature. Place in the fridge for at least 4 hours.
Turn the panna cotta out of the mould onto a flat serving dish and decorate with the two chocolate halves (black and red).