Panna cotta is a delicate eggless custard.
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)
Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.
Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.