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FOR THE PANNA COTTA
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1.
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In a small bowl of cool water, submerge the gelatin sheets to soften.
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They will go from stiff to soft, kind of like the texture of a giant contact lens.
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Feel one-it's SO cool!
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2.
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In a small saucepan, combine the cream, sugar, and espresso powder.
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Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife.
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Add the seeds and the hull to the pan.
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Whisk to combine everything.
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3.
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Bring the cream mixture to a boil and then immediately turn off the heat.
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Remove the softened gelatin sheets from the water and squeeze out the excess water.
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Add the gelatin sheets to the pan and whisk to combine.
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4.
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Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
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overnight.
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FOR THE CHOCOLATE SAUCE
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1.
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Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
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2.
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In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup.
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place the bowl on top of the pan of water (this is a double-boiler setup).
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Reduce the heat to a simmer.
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Stir until the chocolate has melted and all the ingredients are combined.
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Remove and use immediately or store in a warm place until ready to use.
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TO UNMOLD THE PANNA COTTA
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1.
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Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat.
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Run a paring knife around the outside edge of the panna cotta to loosen it.
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Set each ramekin in the saucepan for 10 seconds.
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Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta.
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If it doesn't release, put the ramekin in the water for a few seconds more and try again.
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2.
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To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.
