1. In a small bowl, add 1/2 cup milk. Sprinkle 2 gelatin packets over the milk. Wait for 1 minute before stirring to combine. In a saucepan, combine remaining milk, cream, 1 cup sugar and vanilla. Place over medium heat. Bring to a simmer. 
2. Once simmering, gradually whisk in the gelatin mixture until all lumps and granules of gelatin are dissolved. Place chopped chocolate in a mixing bowl. 
3. Pour the hot milk mixture over the chocolate. Stir until chocolate is melted. Let mixture cool to room temperature. 
4. Using eight 6-ounce wine or champagne glasses, pour 1/3 cup of liquid into each glass. Refrigerate for 3 hours to set. (See note.)
5. After the panna cotta is set, add 1/2 cup water to a small bowl. Sprinkle remaining 2 gelatin packets over the water. Wait for 1 minute, and then stir to combine. 
6. Reserve 8 raspberries for garnish. Place remaining raspberries, sugar, water and preserves in a saucepan. Mash the raspberries, and bring to a boil. Let simmer for 3 minutes while raspberries break down. Turn off the heat. 
7. Slowly stir in the gelatin mixture. Pour in the prosecco. Continue to stir for 2 minutes or until all gelatin is dissolved and bubbles have subsided. 
8. Pour into a bowl, and let cool to room temperature. 
9. When cool, pour into the glasses over the panna cotta. Refrigerate for 2 hours before serving. 
10. Garnish with reserved raspberries and White Chocolate Bunny Ears. 

Note: For the slanted presentation, lean the glasses on the edge of a tall square or rectangular container before pouring the creamy panna cotta. Then, carefully pour in the mixture until it is about 1/2 inch from the edge of the glass. Transfer to the refrigerator carefully. 

White Chocolate Bunny Ears 

• white coating chocolate 
• pink coating chocolate 
• 2 paring knives with different blade widths (or tapered offset spatulas)
• parchment paper

1. According to package directions, melt the white chocolate in a small heatproof bowl. Dip the flat side of the larger knife in the melted chocolate. Scrape the back and sides of the knife against the edge of the bowl. Hold the coated side of the knife about 2 inches from the edge of the parchment paper. Gently press the chocolate onto the parchment, moving the knife down and off the paper. Repeat process to make as many pairs of bunny ears as needed. (We suggest making a few extra pairs in case of breakage.)
2. As indicated on the package, melt the pink coating chocolate in a small heatproof bowl. Dip the flat side of the smaller knife in the pink chocolate. Scrape the back and sides against the bowl’s edge. Spread the pink chocolate (in the same way as the white chocolate) down the middle of a white ear. Make sure to leave a perimeter of white around the pink area.
3. Repeat process for remaining chocolate ears. Let the chocolate harden completely before using to decorate, about 5 minutes.

Per Serving: 

Calories: 400, Fat: 14 g (9 g Saturated Fat), Cholesterol: 30 mg, Sodium: 50 mg, Carbohydrates: 56 g, Fiber: 2 g, Protein: 7 g.