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Add the cocoa powder and continue stirring until it dissolves completely.
Break the dark chocolate into pieces and add it to the mixture in the pot. Stir well until the chocolate has completely melted and the mixture is smooth.
Add the agar powder to the mixture and continue heating, stirring constantly until it completely dissolves and the mixture begins to thicken.
Remove the pan from the heat and pour the mixture through a fine sieve into the molds or glasses you have chosen for the panna cotta.
Let the mixture cool to room temperature, then place the molds in the refrigerator for at least 4 hours, or until the panna cotta has firmed up.
Preparation of the Chocolate Ganache:
Place the fresh cream in a saucepan and heat it until it begins to simmer.
Add the gelatin previously softened in cold, dissolved water, if you are using gelatin sheets, or the powder directly if you are using powdered agar as an alternative.
Remove the pan from the heat and add the chopped dark chocolate. Let it rest for a minute to soften the chocolate, then mix until you obtain a smooth and homogeneous ganache.
Let the ganache cool to room temperature.
Assembly:
Once the panna cotta is set, pour the chocolate ganache over each panna cotta mould.
Place back in the fridge to firm up the ganache.
Serve the chocolate panna cotta with cold ganache, directly from the molds or unmoulded on a dessert plate.
Enjoy your meal!
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