The day before For the pannacotta, bring 900 g of cream, 600 ml of milk and coffee beans to the boil in a saucepan. Remove from the heat and leave to stand for about 10 minutes.
Soak gelatine in cold water. Pour hot coffee cream through a sieve into a second pot. Stir in sugar. Squeeze the gelatine well, dissolve in the hot cream. Pour into twelve glasses (175 ml each) and chill for about 12 hours.
The next day For the chocolate sauce, heat 200 g cream and 100 ml milk. Divide the chocolate into pieces and dissolve in the hot cream. Let it cool down. Coarsely chop the chocolate-coated coffee beans. Spread the chocolate sauce on the pannacotta. Sprinkle the coffee beans on top.