Directions

Prepare the Gelatin Mixture:

Pour the half-and-half into a medium saucepan. Sprinkle the gelatin over and let it stand for about 5 minutes to soften (this is known as ‘blooming’ the gelatin).

Dissolve the Gelatin:

Set the saucepan over medium-low heat. Whisk gently and constantly until the gelatin dissolves, about 3 minutes. Avoid boiling the mixture.

Add Cream and Sugar:

Increase the heat to medium. Add the heavy cream and sugar to the saucepan. Continue whisking until the sugar dissolves and the mixture is steaming hot, but not boiling, about 5 minutes.

Melt the Chocolate:

Remove the saucepan from the heat. Add the vanilla extract and chopped chocolate all at once. Whisk until the chocolate melts completely and the mixture is smooth.

Pour into Molds:

Either transfer the mixture to a glass measuring pitcher for easy pouring or carefully pour directly from the saucepan into glass tumblers or lightly oiled ramekins (if you plan to unmold the dessert onto plates).

Refrigerate to Set:

Refrigerate the Panna Cotta until it is completely set, which takes about 4 hours or preferably overnight. Cover the molds if refrigerating overnight.