In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5-10 minutes until it blooms and becomes spongy.

In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir gently until the mixture begins to steam, but do not allow it to boil.

Remove the saucepan from heat and immediately add the finely chopped dark chocolate. Whisk until the chocolate is fully melted and the mixture is smooth.

Stir the bloomed gelatin into the warm cream and chocolate mixture. Add the vanilla extract and a pinch of salt, mixing until fully combined.

Pour the mixture into individual serving cups or molds. Allow it to cool at room temperature for about 30 minutes.

Cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.

Once set, gently run a knife around the edge of the molds to release the Panna Cotta. Invert onto a plate or serve directly in cups. Top with your favorite garnishes and enjoy!