Bitter Chocolate & Coffee Panna Cotta

Instructions

1. 1

   In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.

   ~5 min
2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, unsweetened cocoa powder, and instant espresso powder.

3. 3

   Heat the mixture over medium heat, whisking constantly, until it just begins to simmer. Do not boil.

   ~8 min
4. 4

   Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved.

   ~2 min
5. 5

   Stir in the vanilla extract.

6. 6

   Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

   ~1 min
7. 7

   Divide the mixture evenly among four ramekins.

   ~1 min
8. 8

   Cover the ramekins with plastic wrap and refrigerate for at least 3 hours, or until firm.

   ~180 min