Peanut Panna Cotta with Chocolate Sauce

• Heat the milk in a saucepan over medium heat. Add the peanut butter, agave syrup, and agar-agar. Mix well.
• Cut vanilla bean lengthwise, scrape the seeds and add the pod and seeds to the saucepan. Simmer for 1 minute to dissolve the agar-agar and set the mixture.
• Soak individual molds in cold water, dry well. Remove the vanilla bean pod from the mixture and pour evenly into the molds. Cover and refrigerate for 4 hours to cool.

For the chocolate sauce:

• Bring ¼ cup of water to a boil, add the cocoa powder and sugar, and continue to boil.
• Add the chopped chocolate, let it melt, and then cool a bit.
• Spoon the chocolate sauce onto small serving plates, de-mold the panna cotta and place them in the center of the sauce. Drizzle with remaining sauce and garnish with chopped chocolate if desired.