1. Place eight 4-ounce ramekins on a sheet pan and spray the ramekins with cooking spray. Set aside.
2. Place milk in a small bowl, and sprinkle the gelatin over the surface. Set aside and allow it to bloom and soften.
3. Heat the cream, sugar, and a pinch of salt in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves and bubbles form at the edge. Add the chocolate and stir until melted. 
4. Remove from the heat when the chocolate has melted, add the milk/gelatin mixture, and stir until dissolved.
5. Add the vanilla.
6. Ladle the mixture into eight ramekins. Let cool for 10 minutes, then cover loosely and refrigerate for at least six hours. 
7. To unmold, slide a hot butter knife around the edge carefully to loosen the panna cotta from the edges of the mold. Then dip the ramekin for about 15 seconds in a very hot bowl of water, and carefully turn it onto a small plate. 
8. Garnish with the sugared pine nuts, and enjoy!

For the Sugared Pine Nuts:

1. Preheat oven to 325º
2. Combine 2 tablespoons water and 1/4 cup sugar in a small saucepan, stirring until the sugar is dissolved. 
3. Place the pine nuts in a small bowl and toss with 1 1/2 teaspoons of the simple syrup until coated. 
4. Add the remaining sugar and a pinch of flaky salt, tossing to combine. 
5. Spread evenly on a baking sheet and bake until golden. About 8 minutes. Turn the pan halfway through baking to make sure they don’t burn.