Espresso-Flavored Milk Chocolate Panna Cotta

I made this panna Cotta for my Christmas eve dinner .
They were really yummy. We all loved the taste of the chocolate and coffee in this dessert.

Only thing which went wrong was it didn't set like a pannacotta. It was like a thick cream.
I guess there was not enough gelatine in them.
The recipie said 1 envelope powdered unflavored gelatin (about 2 1/4 teaspoons) bit in my packet there was much more gelatine left and i didn't dare to put them indside the mixture, i measured the tsp amount and addeed.
So if you are going to make this, adjust the amount of gelatine as the taste of the dessert is yummy delicious.
It didn't matter that it didn't set fully as i served them in individual glasses.
It i had made them in moulds and was planning to serve them out of the mould, it would have been disaster.
The recipe I got from Godiva website here

Panna Cotta:
1/4 cup cold water
1 envelope powdered unflavored gelatin (about 2 1/4 teaspoons)
1 3/4 cups heavy cream
4 bars (1.5 ounces each) Godiva® Milk Chocolate, coarsely chopped
1 1/2 cups milk
2 tablespoons packed dark brown sugar
4 teaspoons instant espresso powder
1 teaspoon vanilla extract

Garnish:
Unsweetened whipped cream
Grated or finely chopped Godiva® Milk Chocolate

1. Pour water into a small custard cup. Sprinkle the gelatin evenly over the water. Let stand for 5 minutes or until the gelatin is softened.

2. Heat 1 cup of the cream in a 3-quart saucepan over medium-high heat to a boil. Remove from the heat. Add the chocolate, swirling pan to completely cover the chocolate with the hot cream. Let stand for 3 minutes. Stir until the chocolate is melted and smooth.

3. Heat milk, brown sugar, espresso powder and remaining cream in a 2-quart saucepan over medium-low heat, until the sugar and espresso powder are dissolved, stirring occasionally. Increase heat and heat to a boil. Remove from the heat. Slowly pour the hot milk mixture into the chocolate mixture, stirring constantly, until the ingredients are mixed. Stir in vanilla and gelatin until the gelatin is completely dissolved.

4. Strain the mixture through a fine mesh sieve into a pitcher or large measuring cup with a pouring spout.
Divide the mixture among 6 martini glasses or coffee cups.

Cover loosely with plastic wrap. Refrigerate for at least 6 hours. Garnish each dessert with whipped cream and grated chocolate.

My daughter's computer is busted ( i always use that one) so it will be gone for fixing tommorow and hubby uses this computer, so my looking and commenting to the blogs this week will be less frequent)