In a pan add milk and sprinkle gelatin on top.

Allow it to bloom for 10 minutes.

Gently heat the milk, never bringing it to boil.

Remove from the flame and let the gelatin melt on residual heat. Do not bring milk to boil at any stage and don't keep it on simmer unattended. Keep stirring the mixture.

The gelatin will dissolve in the hot milk.

Add sugar, coffee powder and cream to the hot milk and place it on medium flame.

Once the mix is hot and all the ingredients are dissolved completely, remove it from flame.

Lightly grease the moulds and keep them ready.

Pour the mixture through a sieve into the moulds.

Allow it to come to room temperature.

Cover them with foil and refrigerate them overnight.

Heat cream and pour it on chopped chocolate.

Add coffee powder and whisk until the sauce is smooth.

Remove the set panna cotta from fridge, place it in a warm water bath for a minute or two.

Gently run a knife around the top of the panna cotta to release it from the mould.

Flip it onto a serving plate and remove the mould.

Pour the sauce around the panna cotta and serve immediately.