Panna Cotta (Italian Flan)

I got this recipe off the internet, but haven't tried it yet. I thought I'd put it here for safe-keeping and easy access. Prep and cooking time do not include refridgeration time, and is a guesstimate.

• Ready In: 35 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1  cup heavy cream
• 1  cup  whole milk
• 1  vanilla bean, seeded
• 1 1⁄2 teaspoons unflavored gelatin
• 2  ounces powdered sugar

• dark chocolate sauce

• 6  ounces bittersweet chocolate, chopped
• 3  tablespoons  agave nectar
• 1⁄3 cup hot water

Directions

1. In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
2. Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
3. Whisk in powdered sugar and remove from heat.
4. Remove vanilla bean pod. Strain mixture, if desired.
5. Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
6. To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
7. Dark chocolate sauce:
8. Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
9. Circle Panna Cotta on plate with sauce, or drizzle over the top.