Prepare the ramekins: Spray 4 individual ramekins with non-stick spray and set aside.
Bloom the gelatin: In a small bowl, add the gelatin and pour cold water over it. Let sit for 10 minutes to allow the gelatin to bloom.
Heat the mixture: In a medium stockpot, combine heavy cream, milk, sugar, and instant coffee. Cook over medium-low heat, whisking to dissolve the sugar and coffee grounds.
Add gelatin: Once bubbles form around the edges of the pan and the sugar is dissolved, remove from heat. Whisk in the bloomed gelatin until smooth.
Flavor the panna cotta: Stir in the pinch of salt and vanilla extract.
Chill the panna cotta: Pour the coffee mixture into the prepared ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Serve: When ready to serve, dip each ramekin into hot water for 5 seconds to release the panna cotta. Invert onto a small plate, drizzle with chocolate caramel sauce, and top with chocolate curls.