Put the gelatine leaves in a bowl of cold water to soften them. If you’re using powdered gelatine, put
Meanwhile, put the milk, cream, sugar, chocolate and cocoa in a saucepan over low heat. Stir it with
Squeeze the water out of the softened gelatine leaves and stir them into the hot chocolate milk. If you’re using powdered gelatine, stir some of the hot chocolate milk into it to soften, then stir it all back into the saucepan and carry on stirring until it’s completely smooth. Leave it to cool, whisking now and then to make sure the gelatine has dissolved.
Pour the mixture into six
To unmould, loosen the top edges gently with your fingers. Dip the bottom of the moulds into hot water for just a couple of seconds (any longer might turn your pannacotta to liquid again) and tip out onto serving plates.