Grate or cut chocolate into small pieces.
Take gelatin in a bowl and pour some cold or warm water, just enough to soak the gelatin.
Heat milk and cream (half & half) in a pan.
When milk comes to a boil, reduce the heat to medium – medium low, add instant coffee & chocolate, and mix until chocolate melts.
Add sugar and gelatin and mix well. Taste the mixture and add sugar if needed.
Remove from fire, cool the mixture, strain it and pour it into small containers. I used 2 ramekins and 2 heart shaped mini cake pans.
Cover the pans and the ramekins with a saran wrap and refrigerate until set. It should set in at least an hour or two but I usually keep it for 4 hours.
Serve the panna cotta as it is in the ramekins or flip it over onto a plate. I tried flipping the panna cotta from the ramekins, which is sometimes challenging. However, it is a lot easier with the straight edge pans or heart shaped pans. With a knife or with the butter spreader, slightly run it around the pan to loosen the pannacotta. Place a plate on the pan and flip it over.
Serve the mocha panna cotta as it is or with some berries of one’s choice.