Chocolate Panna Cotta with Fresh Raspberries!

Combine the cream, sugar, and vanilla extract in a saucepan and heat over medium heat until the sugar dissolves. Do not boil!

Melt the chocolate:

Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the cream is smooth.
Add the gelatin: Squeeze the softened gelatin leaves and add them to the chocolate cream. Stir until the gelatin is completely dissolved.
Shape: Pour the chocolate cream into glasses or small bowls.
Chill: Refrigerate the panna cotta for at least 4 hours, but preferably overnight, to set.

Serve: Garnish the panna cotta with fresh raspberries before serving.
Tips and variations:

White chocolate: You can substitute white chocolate for the dark chocolate.
Coffee: You can add a tablespoon of instant coffee to the cream for a richer taste.
Liqueur: You can mix a little orange liqueur or rum into the cream. Raspberry Purée: You can replace the fresh raspberries with raspberry purée.
Decoration: You can decorate the panna cotta with chocolate shavings, whipped cream, or mint leaves.
Vegan Version: You can replace the cream with plant-based cream and the gelatin with agar-agar.
Enjoy!