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1
Gather four-six glasses or serving dishes and place them on a baking sheet. (If you plan to unmold the custards, opt for a ramekin or a sturdy disposable cup like a thick paper cupcake liner or a small plastic cup.) Make enough room in your fridge that it will fit comfortably.
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2
Pour the water into a small heat-safe dish and sprinkle the gelatin over top. Let bloom for 5 minutes.
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3
In a medium pot, heat the cream and sugar over medium heat. Bring the mixture to a simmer. While it heats, combine the chocolates in a medium, heat-safe bowl.
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4
When the cream comes to a simmer, stir to make sure the sugar is dissolved. Remove the pot from the heat and pour the cream over the chocolate mixture.
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5
Let the mixture sit for 15 seconds, then stir to fully combine. The mixture should be totally smooth. Stir in the bloomed gelatin and the vanilla.
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6
Divide the custard evenly between the prepared glasses (you can use a ladle, or pour it from a measuring cup with a spout). Chill the custard until set, at least 2 hours.
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7
Serve chilled - either in the containers or you can use a paring knife to loosen it around the edges and unmold onto a plate. (If you used a disposable mold, you can snip it with scissors and peel it away.)
