chocolate panna cotta

1. Place eight 4-oz ramekins on a sheet pan. Lightly spray ramekins with cooking spray if you plan to unmold the panna cotta when set. Set aside.
2. Place milk in a small bowl and sprinkle gelatin over the surface. Set aside to bloom and soften.
3. Heat cream, sugar and a pinch of salt in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves and bubbles just begin to form at the edges of the pan. Add the chocolate and stir until melted. Remove from the heat; stir in gelatin mixture until dissolved. Stir in vanilla. 
4. Ladle mixture into ramekins, let cool for 5- 10 minutes. Cover loosely with plastic wrap and refrigerate until set, about 3 hours if enjoying straight from the ramekins or at least 6 hours if unmolding.
5. Serve in the ramekins, garnished with shaved chocolate and sugared pine nuts. To unmold, dip ramekin in hot water for 15 seconds, run a sharp knife around each ramekin and invert onto a plate.

sugared pine nuts

1. Preheat oven to 325°F.
2. Combine 2 tbsp water and 1/4 cup sugar in a small pot over medium heat, stirring until sugar has dissolved. Alternatively, heat in a glass measuring cup in the microwave. Let cool. 
3. Place pine nuts in a medium bowl and toss with 1 1/2 tsp syrup until fully coated. Add remaining 1/4 cup sugar and a pinch of flaky salt and toss to coat. Spread in an even layer on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 8- 10 minutes. Let cool completely. Store in an airtight container for up to 2 weeks.