Chocolate Panna Cotta 朱古力奶凍

I did Lychee Panna Cotta before, and I use the same recipe with little modification to make this Chocolate Panna Cotta. 

Link for Lychee Panna Cotta: http://winniemsfong.blogspot.com/2012/10/lychee-panna-cotta.html

1/2 envelope (3.5g) or 1/2 tbsp of  Knox powdered gelatin

1 cup heavy cream

1 cup whole milk

3 tablespoons sugar

2 oz semi-sweet chocolate

Place 3 tablespoons of cold milk out of the 1 cup milk in a bowl and sprinkle the gelatin over the top. Let sit for one minute. Then place it over pot of simmering water. Heat and stir until all gelatin dissolved in the milk. Remove from simmering water and set aside.

Combine cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved and it just comes to a boil.

Pour cream and milk into semi-sweet chocolate. Stir until all chocolate melt and combined. Then add dissolved milk gelatin. Mix well. 

Divide mixture among glasses and refrigerate until set, at least 2 hours.

You can decorate chocolate panna cotta cups with raspberries or sprinkle cocoa powder on top of panna cotta.