Chocolate and Honey Panna Cotta

1. Wash Up!

2. Lightly spray 8 (4ounce) ramekins with cooking spray and set aside on a baking tray.  

3. Make the panna cotta: In a small bowl, sprinkle gelatin over the cold milk. Set aside to allow the gelatin to bloom and soften. In a medium saucepan, combine cream, sugar, and a pinch of salt. Over medium heat, cook, stirring, until sugar dissolves. When bubbles just begin to form around the edge of saucepan, add the chocolate and stir until melted. Remove from the heat and stir in gelatin mixture and vanilla. Ladle mixture into prepared ramekins. Cool for 5-10 minutes. Cover loosely with plastic wrap and refrigerate until set. Chill for 3 hours if you plan on serving the panna cotta in the ramekin, 6 hours if unmolding.  

To Serve: Garnish the panna cotta with raspberries and whipped cream. To unmold, dip ramekins in hot water for 30 seconds, run a sharp knife around each ramekin and invert onto a plate.  

Pro Tip: Pop any bubbles on the surface of your panna cotta with a wand lighter. 

 Table Talk: Most cringeworthy date? Go!