Chocolate Panna Cotta

Ingredients

2 cups heavy cream

1/2 cup whole milk

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

4 oz bittersweet or semisweet chocolate, finely chopped

2 1/4 teaspoons unflavored gelatin

3 tablespoons cold water

Cocoa powder, for dusting

Instructions

Prepare the Gelatin:

In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

Heat the Cream Mixture:

In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.

Add Chocolate and Gelatin:

Remove from heat and stir in the chopped chocolate until smooth.

Add the bloomed gelatin and stir until completely dissolved.

Stir in the vanilla extract.

Strain and Pour:

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Chill:

Pour the mixture into lightly greased ramekins or molds. Cover and refrigerate for at least 4 hours, or until set.

Serve:

To serve, dip the bottoms of the molds in hot water for a few seconds, then invert onto plates.

Dust with cocoa powder before serving.