Panna cotta made from shelf chocolate milk becomes silky and elegant with almost no effort, the cocoa deepened by a whisper of cinnamon and salt. This is dessert that feels like dinner when you are tired.

Serves 2. 15 minutes, 5 at the stove.

Cook mode

1. Bloom 1 teaspoon gelatin in 2 tablespoons cold water for 2 minutes.2 min
2. Heat 2 cups chocolate milk with a pinch of salt and 1/4 teaspoon cinnamon in a small saucepan over medium heat until steaming; do not boil. Pour the hot milk over the bloomed gelatin, stir until the gelatin dissolves completely, then let cool for 2 minutes.
3. Divide the mixture between two glasses or small bowls, cover, and chill until set, about 8 minutes in the freezer or 30 minutes in the refrigerator.

Note If you lack gelatin, simmer the milk with 1 tablespoon cornstarch whisked smooth, stirring until it coats the back of a spoon, then chill. Leftovers keep two days covered. Serve with a pinch of fleur de sel on top or a thin cookie on the side.