Chocolate Panna Cotta

• 1 1/2 teaspoons unflavored powdered gelatin
• 1 1/2 cups cold skim milk
• 3 tablespoons sugar
• 3 ounces semisweet chocolate, broken into pieces
• 3 ounces reduced-fat bar cream cheese, room temperature
• Pinch of salt
• Reduced-fat sour cream, for serving (optional)

1. In a small saucepan, sprinkle gelatin over 1/2 cup cold milk.
2. Let soften, about 5 minutes.
3. Cook over low heat, stirring until gelatin has dissolved (mixture will feel smooth when rubbed between fingers), about 3 minutes.
4. Add sugar; stir until dissolved.
5. Add remaining 1 cup milk; heat over low until warm (do not boil), about 2 minutes.
6. Remove from heat.
7. Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted.
8. Add cream cheese to chocolate; using a flexible spatula, stir until combined.
9. Pour 1/4 cup gelatin mixture into chocolate mixture; stir until smooth.
10. Gradually add remaining gelatin mixture, then salt, stirring until smooth.
11. Divide among four 6-ounce glasses or custard cups; refrigerate until firm, at least 2 hours (or up to 2 days).
12. Serve panna cottas topped with sour cream, if desired.
13. Per Serving (without Sour Cream)
14. Calories: 231
15. Fat: 11.1g (7g Saturated Fat)
16. Protein: 7.5g
17. Carbohydrates: 28.1g
18. Fiber: 1.1g

unflavored powdered gelatin, cold skim milk, sugar, semisweet chocolate, cream cheese, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/chocolate-panna-cotta-387677 (may not work)