Melt dark chocolate in microwave. Heat it on medium high for about 30 seconds to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Set aside. 

Combine the coconut cream, milk and sweetener in a saucepan, bring to the boil then add melted chocolate, whisk in agar agar. Let it simmer for 3 minutes, stirring frequently until agar is dissolved. .

Fill the mixture into small porcelain containers or moulds. Let them sit in the fridge for 2-3 hours or overnight to set.

Un-mould the Panna Cotta on serving plates and serve with a drizzle of caramel sauce. Serve immediately. Enjoy.