Combine 10 g gelatine with 60 ml ice-cold water in a mixing bowl.

Leave the gelatine mixture to bloom and crystallise for about 5 minutes.

Pour 200 ml heavy cream, 200 ml whole milk, and 40 g caster sugar into a saucepan.

Heat the dairy mixture over medium heat until it reaches a gentle boil.

Chop 100 g dark chocolate into small pieces on a cutting board.

Remove the saucepan from the heat and add the chopped dark chocolate.

Stir the chocolate mixture until the dark chocolate has completely melted and the mixture is smooth.

Add the bloomed gelatine mixture to the warm chocolate cream.

Stir until the gelatine is fully dissolved into the panna cotta mixture.

Divide the panna cotta mixture evenly among 4 ramekins.

Refrigerate the filled ramekins for 240 to 300 minutes until fully set.

Top each chilled panna cotta with chocolate sauce and mixed berries before serving.