Drain ricotta in a fine sieve about 15 minutes.

Add gelatin to boiling water and let stand 1-2 minutes til jelly like.

Whisk ricotta, gelatin, sour cream and Gran Marnier in food processor until smooth. This may take a couple of minutes. Test the mixture to make sure it is not grainy.

Pour mixture into individual serving dishes, pan or molds and chill at least 2 hours. (If you want to unmold the panna cotta after it sets, spray your mold or dish with cooking spray before filling. To unmold- let your mold sit in warm water a minute or so before turning the panna cotta out onto your serving dish. Don't let it sit too long or it will start to melt the pudding.)

Break chocolate bar into pieces and put in a heat proof bowl. Set the bowl in a sauce pan with an inch or so of water. Bring water to a boil over medium heat on the stove. Stir chocolate to make sure there are no lumps. This only takes a couple of minutes.

Let chocolate cool a bit but make sure it is still runny. Pour into a plastic bag or decorator tube and drizzle shapes onto parchment paper. Chill until chocolate resets.

Clean and slice strawberries.

Garnish panna cotta with chocolate and strawberries. Keep chilled until ready to serve.