- Step 1
Grease 8 x 1/2-cup (125ml) capacity dariole moulds. Combine the cream, milk and sugar in a medium saucepan over medium heat. Bring to a simmer. Remove from the heat and add the chocolate. Stir until the chocolate melts and mixture is smooth.
- Step 2
Place 1 tbs boiling water and the gelatine powder in a small bowl. Stir until gelatine dissolves. Add to the warm chocolate mixture and stir to combine. Set aside to cool slightly. Divide evenly among the prepared moulds. Place on a baking tray and cover with plastic wrap. Place in the fridge for 6 hours or until set.
- Step 3
Meanwhile, to make the syrup, combine the coffee, sugar, and vanilla seeds and bean in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 5 mins or until syrup thickens. Set aside to cool completely. Strain and discard vanilla bean.
- Step 4
Turn panna cottas out onto serving plates. Drizzle with espresso syrup and serve with strawberries.