Cedar Crest College newspaper since 1923
1 envelope unflavored gelatin
1 1/2 cup heavy cream
1/2 cup sugar
1 tablespoon espresso powder
4 ounces bittersweet chocolate, finely chopped
2 1/2 cups milk
Pinch of salt
In a small bowl, sprinkle gelatin over 1/4 cup cold water, let often 7 minutes.
Meanwhile, in a medium saucepan, bring cream to a boil over igh heat. Reduce heat to low; whisk in sugar and espresso powder ntil dissolved, about 2 minutes. Whisk in chocolate until elted, about 2 minutes. Remove from heat.
Whisk softened gelatin into cream mixture until gelatin has dissolved bout 2 minute. Stir in milk and salt. Divide evenly among ix 6-ounce coffee cups or custard cups. Refrigerate until set, at east 4 hours.