Instructions

• Put the 7g gelatin sheets in a bowl of cold water and let them soften until pliable, about 3–5 minutes.
• While the gelatin soaks, combine 60ml whole milk, 480ml heavy cream, 50g granulated sugar, and 10g cocoa powder in a medium saucepan. Add 1 tsp vanilla extract. Whisk to blend the dry ingredients into the liquids.
• Heat the mixture over medium heat, stirring frequently, until the sugar and cocoa are fully dissolved and the mixture is hot and steaming. Do not let it boil or simmer—no bubbling. Remove the pan from the heat.
• Drain the softened gelatin sheets and gently squeeze out excess water. Add the drained gelatin to the warm cream mixture and whisk until the gelatin is completely dissolved and the mixture is smooth.
• Pour the mixture into serving glasses or molds. Allow to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
• Just before serving, top each panna cotta with grated chocolate.