Grease flavorless oil to the preferred moulds.
Dissolve gelatin in water and let it swell for about 5 to 10 minutes
In a saucepan bring the cream ,milk ,sugar and salt to the simmer over medium heat do not boil.
Remove from heat and add vanilla essence and chocolate chopped into pieces. Stir until chocolate is completely melted.
For making Chocolate sauce.
Melt chocolate and cream over double boiler method. Let the chocolate melt thoroughly. Chocolate Sauce is ready for chocolate Panna Cotta.
Dip the mould into a bowl of hot water for few seconds, run a sharp knife around the edges and invert the mould on to a plate.
Pour Chocolate Sauce on top of Panna Cotta with fresh strawberries.
Italian chocolate Panna Cotta is ready to consume.
