Chocolate Panna Cotta

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• Makes 4 servings
• 7 fl oz (200ml) milk
• 7 fl oz (200ml) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) water
• 2 tbsp (30g) sugar
• Pinch of salt
• 1 tsp (5g) vanilla extract
• 4 oz (120g) semisweet chocolate (55-70%)
• Chocolate syrup (optional)
• 4 oz (120g) semisweet chocolate (55-70%)
• 2/3 cup (160ml) whipping cream

1. Coat four (5.5 oz - 150ml) ramekins or glassed with flavorless oil.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
3. In a medium saucepan bring the cream, milk , sugar and salt  to a simmer over medium-low heat  (Do not boil). Remove from heat and add vanilla extract and chocolate cut in smaller pieces. Stir until chocolate is completely melted. 
4. Add gelatin and stir until the gelatin has completely dissolved. Pour it in the prepared molds and refrigerate to set  for about 4 hrs or better overnight.
5. Before serving prepare the chocolate syrup. Melt chocolate and cream over bain marie until completely melted.
6. Dip the molds into a bowl of hot water for few seconds, run a sharp knife around the edges and invert onto a plate.
7. Pour chocolate syrup on top of the cake and decorate with fresh berries. Enjoy!