This silky, smooth, rich dessert is a perfect vehicle to show off the nuanced flavors of very good milk chocolate. The recipe is adapted from Amy Guittard's Guittard Chocolate Cookbook.
Pour the coconut milk (or heavy cream) into a medium saucepan and sprinkle the gelatin over it. Let sit for 10 minutes. Add the sugar and chocolate and whisk over medium-low heat until the gelatin dissolves and the chocolate melts. Remove from the heat and stir in the vanilla.
Set a strainer over a large bowl and pour the chocolate mixture into it. Use a rubber spatula to press the mixture through the strainer.
Pour the strained mixture into six 1/3-cup molds, ramekins, or custard cups. Cover with plastic wrap and refrigerate for 2 hours, or up to 12 hours.
Serve in the ramekins, as shown, garnished with whipped cream and shaved chocolate. Or if you wish, set the molds in a bowl of warm water for 1 minute. Invert onto serving plates, tapping the base of the mold until the panna cotta releases. Serve chilled.
Store in the refrigerator, covered, for up to 1 week.
