Grease 6 (6 ounce) ramekins with melted coconut oil.
Bloom the gelatin by sprinkling the gelatin over a ¼ cup coconut milk and let it rest for 5 minutes---no mixing or anything!
Over medium-low heat, gently heat your remainder of coconut milk gently. Add in espresso powder and vanilla extract, and whisk well.
Once the cream mixture is just simmering, add in the gelatin and whisk well. Remove from heat. It is important to not allow the cream to boil.
Over a strainer, pour the cream over the chocolate. The sieve is not necessary, but I like to use it to produce a super creamy, smooth panna cotta. Whisk the cream into the chocolate to fully incorporate and melt chocolate.
Once the chocolate is melted into the cream, divide between the ramekins.
Place the chocolate panna cottas in the fridge for at least 4 hours. If you are leaving in the fridge for over 4 hours, cover with plastic wrap, for up to 3 days.
To unmold the panna cottas, place each ramekin in a bowl of warm water, that reaches halfway up the side of the ramekin, for 2-3 minutes. Remove ramekin from water and invert on a plate.
Serve with berries, powdered sugar or as is.
You can use any 6-8 ounce mold you like. In fact, you can even use glasses and serve the panna cotta right from the glass if desired.
You can use either milk/heavy cream or coconut milk. I use canned, full-fat coconut milk.
If you are using dairy to make Chocolate Panna Cotta, I like to use 1 cup of heavy cream and 1 cup milk for a creamy result. You may use all whole milk, all heavy cream, or even half and half. I would not recommend low-fat milk when making a panna cotta, as you want a velvety, rich consistency that is not achievable when using low-fat milk
To make Dairy Free Chocolate Panna Cotta, use dairy-free chocolate and coconut milk.
To make Paleo Chocolate Panna Cotta, use coconut milk as your choice of dairy and Paleo approved chocolate.
Panna Cotta will keep in the fridge for up to 3 days. Fresh Panna Cotta is best, but you can also freeze panna cotta (unmolded), for up to 3 months. Defrost in the fridge overnight before serving.
Panna Cotta is the PERFECT allergy-friendly dessert, as it is naturally egg-free, gluten-free, nut-free, soy-free, and corn-free. If you use non-dairy milk and chocolate, chocolate panna cotta can also be made Paleo, Whole-30 approved, and dairy-free.