Chocolate Panna Cottas

Ingredients

• 2 teaspoons gelatin powder unflavored ()
• 2 cups milk 1% low-fat divided ()
• 1.7 cups nonfat greek yogurt plain
• 3 ounces bittersweet chocolate finely chopped
• 0.8 cup sugar 
• 0.3 cup cocoa unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• ramekin
• spatula

Directions

1. In a small bowl, sprinkle gelatin over 1/2 cup milk.
2. Let stand 1 minute, then stir and let stand about 10 more minutes for gelatin to soften.
3. In a medium saucepan, whisk remaining 1 1/2 cups milk, the sugar, semisweet chocolate, and cocoa over medium-high heat until steaming, about 3 minutes.
4. Add gelatin mixture and whisk gently until it dissolves, 2 to 3 minutes.
5. Let cool 15 minutes.
6. In a large bowl, whisk yogurt with vanilla until smooth.
7. Pour and stir chocolate mixture through a fine strainer into yogurt, then whisk mixtures together.
8. Oil 8 ramekins (2/3 cup size). Divide yogurt mixture among ramekins. Chill, covered, until set, 4 1/2 hours and up to 2 days.
9. Run a small metal spatula between panna cottas and sides of ramekins to loosen. Immerse ramekins 1 at a time to just below rim in hot water until edges of dessert soften, 20 to 30 seconds; lift out and dry bottom of ramekin. Invert a small plate over each. Hold plate and ramekin together and give a firm shake to release panna cotta, easing it out gently with the spatula if needed.
10. Scatter chocolate shavings over desserts if you like.