Milk Chocolate Panna Cotta

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   1. In a large saucepan, bring half-and-half to a boil. Meanwhile, combine chocolate and gelatin in a stainless steel bowl.

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   2. Pour hot half-and-half over chocolate. Blend with an immersion blender until smooth. Strain hot chocolate mixture and cool in an ice bath.

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   3. Cool completely, portion into fifty 2 oz cups, and refrigerate for 1-1/2 hours. Unmold and return to refrigerator.

* Per serving · 4 servings · Values may vary.

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