In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes. This allows the gelatin to absorb moisture and soften, ensuring a smooth texture.

If using agar-agar as a vegetarian alternative, mix it with the milk instead, as it activates differently from gelatin.

In a medium saucepan, combine the heavy cream, whole milk, sugar, and espresso powder (if using) over medium heat. Stir gently until the sugar dissolves.

Add the chopped dark chocolate and continue stirring until completely melted and the mixture is smooth.

Remove from heat and stir in the vanilla extract and a pinch of sea salt for enhanced flavor.

If using gelatin, gently heat the bloomed mixture for a few seconds in the microwave or over low heat until it turns liquid. Do not boil.

Whisk the melted gelatin into the warm chocolate mixture, ensuring it’s evenly combined. If using agar-agar, whisk it into the hot liquid and let it simmer for 1-2 minutes to activate.

For an ultra-silky panna cotta, pour the mixture through a fine-mesh sieve into a pourable measuring cup to remove any lumps.

Evenly divide the mixture between ramekins, glasses, or dessert molds of your choice.

Let them cool to room temperature before covering with plastic wrap and refrigerating for at least 4 hours (or overnight for best results).

To unmold, dip the ramekins briefly in warm water, then gently run a knife around the edges and invert onto a plate.

Garnish with fresh berries, shaved chocolate, or a dollop of whipped cream, and enjoy your restaurant-quality chocolate panna cotta!

Now that you’ve mastered the basics, let’s explore some pro tips and delicious variations to take your panna cotta to the next level!