Place cream, milk and sugar into a heavy bottomed pan over a medium heat and warm until just bubbling.
Meanwhile, soak gelatine sheets in a shallow dish and chop up the chocolate into small pieces.
When the milk and cream mixture is just bubbling, add the chocolate and remove from heat. Stir constantly to allow chocolate to melt. One all is melted, squeeze excess water out of the gelatine sheets and add to warm mixture to dissolve.
Pass mixture through a fine sieve into a bowl and pour into your chosen mold. I use metal ones that are perfect for turning out onto a plate.
Chill for 5-6 hours or until set. Invert the mold onto a serving plate.
This recipe works every time. The only differences I've made is to use a white chocolate with Madagascan Vanilla and to use ramekins to serve. Always a winner. I've tried serving with fresh raspberries on the top but people just want the pannacotta!! - 29 Aug 2016