Chocolate Hazelnut Panna Cotta

In a small microwave-safe bowl place the cold water. Sprinkle gelatin on top, and let stand for 5-10 minutes until dissolved. In a medium saucepan whisk together the cream, sugar, salt and espresso powder. (I omit this, but I am sure it does help the flavor). Cook over medium heat, whisking constantly until steaming. (DO NOT BOIL). Remove from heat and add the hazelnut spread and the chopped chocolate. Whisk until melted. Heat gelatin mixture on high in 10 second intervals, stirring between each, until the gelatin completely dissolves. Pour this mixture into the warm cream mixture, whisking constantly. Whisk in milk and vanilla. Strain mixture through a fine sieve and then put into an ice water bath and stir gently until an instant read thermometer reaches 70 degrees F. (21 C) Divide into 6 serving glasses (I use martini glasses) and refrigerate, uncovered, for at least 4 hours or overnight. Serve with vanilla whipped cream and berries for a garnish.