Chocolate Panna Cotta - cooking recipe

Ingredients

2 3/4 cups chocolate milk, divided
1 (1/4 ounce) envelope plain unflavored gelatin
1/2 cup sugar
6 ounces cream cheese, at room temperature
2 tablespoons hot fudge, warmed
1/4 cup blueberries
1/4 cup raspberries

Preparation

In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin.
Let sit 5 minutes.
In saucepot, cook sugar and remaining chocolate milk until just boiling.
Add gelatin mixture.
Cook 3 minutes stirring occasionally.
In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds.
Pour into saucepot and whisk.
Divide mixture among four 8 oz ramekins.
Refrigerate 2 1/2 hours or until firm.
To serve, run knife around edges and invert onto plates.
Drizzle hot fudge sauce over and top with a sprinkle of the berries.