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1
Sprinkle the gelatin over 2 tablespoons of the milk, and let stand for 3 to 5 minutes. Put the chocolate in a medium bowl.
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2
Combine the cocoa powder and the sugar. Put the remaining milk and the sugar mixture in a small saucepan over medium-high heat, and bring almost to a boil. Whisk the gelatin into the milk, then pour the milk over the chocolate. Whisk until the chocolate is melted and the mixture is smooth. Strain the mixture through a fine-mesh sieve into a small pitcher or a bowl with a spout, and set it aside to cool to room temperature.
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3
Sprinkle the gelatin over 2 tablespoons of the milk, and let stand for 3 to 5 minutes.
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4
Combine the remaining milk and the coffee, vanilla bean, and sugar in a medium saucepan over medium-high heat, and bring almost to a boil. Whisk the gelatin into the mixture until combined. Strain the mixture through a fine-mesh sieve into a small pitcher or a bowl with a spout, and set it aside to cool to room temperature. If using vanilla extract instead of a vanilla bean, whisk it in it now.
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5
Pour some of the chocolate mixture into six tall, clear 4-ounce glasses, so that it fills up about one fourth of each glass. Place the glasses in the freezer to set the panna cotta, but do not let it freeze solid. This will take about 30 minutes. Then pour some coffee mixture over the chocolate one, to fill the glasses halfway. Return the glasses to the freezer to let the coffee panna cotta set, about 30 minutes.
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6
Repeat the process with one more layer each of chocolate and coffee.
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7
The last layer does not need to be put in the freezer. Refrigerate the glasses until the panna cotta layers are set, about 30 minutes, or overnight.
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8
To serve, garnish with a dollop of apricot preserves.
