Milk Chocolate Panna Cotta

• 1/4 cup cool water
• 1 1/4 teaspoons powdered gelatin
• 2 1/4 cups heavy cream
• 1/4 cup sugar
• 14 ounces milk chocolate, chopped
• 4 ounces dark chocolate, chopped
• 1 1/2 teaspoons vanilla extract

1. Gather four-six glasses or serving dishes and place them on a baking sheet. (If you plan to unmold the custards, opt for a ramekin or a sturdy disposable cup like a thick paper cupcake liner or a small plastic cup.) Make enough room in your fridge that it will fit comfortably.
2. Pour the water into a small heat-safe dish and sprinkle the gelatin over top. Let bloom for 5 minutes.
3. In a medium pot, heat the cream and sugar over medium heat. Bring the mixture to a simmer. While it heats, combine the chocolates in a medium, heat-safe bowl.
4. When the cream comes to a simmer, stir to make sure the sugar is dissolved. Remove the pot from the heat and pour the cream over the chocolate mixture.
5. Let the mixture sit for 15 seconds, then stir to fully combine. The mixture should be totally smooth. Stir in the bloomed gelatin and the vanilla.
6. Divide the custard evenly between the prepared glasses (you can use a ladle, or pour it from a measuring cup with a spout). Chill the custard until set, at least 2 hours.
7. Serve chilled - either in the containers or you can use a paring knife to loosen it around the edges and unmold onto a plate. (If you used a disposable mold, you can snip it with scissors and peel it away.)

water, powdered gelatin, heavy cream, sugar, milk chocolate, chocolate, vanilla

Taken from food52.com/recipes/63880-milk-chocolate-panna-cotta (may not work)