Prepare the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for 5 minutes to bloom (soften).

Heat the Cream and Milk: In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir occasionally until the sugar dissolves and the mixture is warm, but not boiling.

Melt the Chocolate: Remove the saucepan from the heat and stir in the chopped chocolate until completely melted and smooth.

Dissolve the Gelatin: Add the bloomed gelatin to the warm cream and chocolate mixture, stirring until fully dissolved. Add a pinch of salt and the vanilla extract, stirring to combine.

Chill the Panna Cotta: Pour the chocolate mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set.

Serve: Once set, garnish with whipped cream and chocolate shavings if desired. Serve chilled and enjoy!