1.  In a saucepan add the milk and the packet of gelatin. Let the mixture sit until the gelatin begins to soften.

2.  Place the pan over low heat and add the cream and sugar.

3.  Cut the vanilla bean in half and then, using your knife, scrape the inside of both halves of the bean to capture the flavorful seeds. Place this paste into the pan and whisk all ingredients well.

 

 

 

4.  Continue whisking the mixture until the gelatin and sugar are completely dissolved, making sure not to allow the liquid to boil.

5.  Once the gelatin and sugar are fully dissolved, remove the pan from the heat.

6.  Pour the liquid into your favorite individual serving bowls or a large bowl or mold.

7.  Place the containers into the refrigerator for at least 8 hours to allow the panna cotta to set properly. To prevent a film from developing on the panna cotta, cover the bowl(s) with plastic wrap and allow the plastic to touch the top of liquid.

8.  One hour prior to serving, remove the panna cotta from the refrigerator.

9.  In a microwave safe bowl add the chopped chocolate and the milk. Microwave for 30 seconds and then stir well. If the chocolate needs to melt further, place the bowl back in the microwave and heat for another 10 seconds, then stir. Continue this process until the chocolate is completely melted. Set aside to cool briefly.

10. Once the chocolate sauce has cooled, serve the panna cotta and the sauce.