Ingredients
1 envelope unflavored gelatin1 cup milk3 cups heavy whipping cream1/2 cup sugar2 tablespoons instant espresso powder or instant coffee granules1/8 teaspoon saltDark and white chocolate curls
Preparation
In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat.
Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.
