Instructions

1. Prepare the Panna Cotta

1. Bloom the Gelatin:
   • Sprinkle the powdered gelatin over the cold water in a small bowl. Let it sit for 5 minutes until it softens and blooms.
2. Heat the Cream and Milk:
   • In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just below boiling.
3. Incorporate the Gelatin:
   • Remove the saucepan from the heat. Stir in the vanilla extract. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved.
4. Pour into Molds:
   • Divide the mixture evenly into 4-6 ramekins or serving glasses. Let cool slightly, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.

2. Make the Chocolate Sauce

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
2. Add the chopped dark chocolate to the hot cream and let it sit for 1 minute to melt. Stir until smooth and glossy.
3. Optional: Stir in sugar if you prefer a sweeter sauce. Allow the sauce to cool slightly.

3. Serve

1. If using ramekins, run a thin knife around the edges and invert the panna cotta onto plates. If using glasses, serve directly in them.
2. Drizzle the chocolate sauce over the panna cotta just before serving. Garnish with fresh berries, mint leaves, or a dusting of cocoa powder if desired.