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Prepare 4 individual ramekins by spraying them with non stick spray. Set aside.
In a small bowl, add the gelatin and then pour the cold water over it. Let sit for 10 minutes allowing the gelatin to bloom.
Meanwhile, in a medium stockpot, combine the heavy cream, milk, sugar, and Highground Instant Coffee. Cook over medium low, whisking to dissolve the sugar and coffee grounds.
Once the sugar has dissolved and bubbles start to form around the edges of the pan, remove from heat. Whisk in the bloomed gelatin.
Stir in the salt and vanilla extract.
Pour the coffee panna cotta into the prepared ramekins, cover with plastic wrap, and refrigerate for at least 4 hours, up to overnight.
When ready to serve, dip each ramekin into hot water for 5 seconds to release the panna cotta. Invert the ramekin onto a small plate.
Drizzle with chocolate caramel sauce and chocolate curls. Serve Immediately.