Fill a large bowl with 2 cups tap water and 4 – 6 ice cubes, and et them melt to make the water cold. Alternatively, use cold water that’s been refrigerated. Place the gelatine leaves in cold water to soak and soften. (approx 5 to 7 minutes)
Add the Vanilla, cream, monkfruit sweetener, and cocoa powder to a pot on high heat, stirring gently until the sweetener dissolves.
Using your hands, squeeze all the water out of gelatine leaves, and add the softened gelatine to the pot of hot panna cotta mixture. Whisk constantly for a minute or two (whilst still on the heat) until combined.
Strain the mixture through a fine mesh sieve into 4 small serving glasses. This helps to create a silky smooth dessert. (This step can be skipped if you don't have a sieve - the chocolate bits will just become part of the dessert!)
Cover with plastic wrap or place glasses into an air tight container and store in the fridge to set for 4 to 5 hours.
To serve, decorate with cocoa nibs and raspberries.
Gelatine Leaves: I use the brand McCormick. Alternatively you could use 2 teaspoons of powdered gelatine, although I personally find that the gelatine leaves or sheets as they are sometimes called, tend to work better at setting the panna cotta.
Sweetener: Whilst I used granulated Monkfruit sweetener, you could substitute any granulated sweetener so long as it measures like sugar.
Cream: Also known as heavy cream in the U.S. or thickened cream in Australia
Cocoa Powder: As this is a chocolate dessert, its ideal to use a good quality chocolate powder. Cocoa powder is unsweetened and doesn’t contain any refined sugars. I generally find it in the health food aisle at the supermakets.
Make Ahead: These are great to make ahead the day before you need them
Storage: Keep them covered with plastic wrap in the fridge and consume within 4 days