If you plan to unmold the panna cotta, lightly grease ramekins with a neutral oil (such as vegetable or canola oil) and wipe out any excess with a paper towel. This will help release the dessert smoothly.

In a 2-qt. saucepan, pour in the heavy cream and milk; add salt and stir. Once combined, sprinkle gelatin on top of the cold mixture. Allow gelatin to bloom for 5-10 minutes until softened. After 5 minutes, check to see if all of the gelatin is absorbing the liquid, if there are some dry spots remaining, spoon cream/milk mixture over those spots or gently stir.

Warm gelatin cream mixture over medium high heat. If adding sugar, do so now. Stir until sugar and gelatin are completely dissolved. Do NOT bring to a boil. The mixture should be just warm enough to dissolve the gelatin and sugar. You should see steam coming from the pot, but it should not be simmering.

Turn off heat and add the chocolate to the warm cream mixture. Whisk until smooth and chocolate is melted.

Strain the mixture through a fine sieve, then pour into dessert glasses (or prepared ramekins). Cool completely.

Refrigerate for at least 4-6 hours, or until set.

Serve & Enjoy. If unmolding, dip the ramekin briefly in very warm water, then invert onto a plate and gently shake to release. You may need to run a knife around the edges to help. Top with whipped cream, fresh berries, chocolate shavings or a dusting of cocoa powder.