Chocolate Milk Panna Cotta

Sprinkle gelatin on top of the water in a small dish and set aside for a minimum of 5 minutes.

In a medium saucepan, bring the heavy cream and sugar to a gentle simmer (do not let boil), whisking frequently. Once the mixture has barely reached a simmer and the sugar is dissolved, remove from heat and gently whisk in the gelatin until thoroughly combined. Whisk in the chocolate milk.

Divide evenly between 4-5 mason jars or ramekins, cover, and refrigerate for 4-6 hours minimum or overnight. Dust with cocoa powder and chocolate shavings and serve cold.