Chocolate Panna Cotta

Directions

• Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
• Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over. Add the chocolate chips and mix to melt and dissolve them.
• Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
• Remove the pan from the heat and stir in vanilla.
• Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
• When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.