In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
In a saucepan, gently heat the cream and milk with the sugar, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
Add the chocolate and allow to melt for 1 minute. With a whisk, stir until smooth.
You will need eight 125 ml (½ cup) ramekins, glasses, or cups. For easy unmoulding, oil the glasses or ramekins or rinse them with cold water. Drain and, without drying, add the panna cotta mixture. Cover with plastic wrap to prevent them from drying out. Refrigerate for at least 6 hours. If desired, unmould and serve with whipped cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.