Preparation:
In blender, mix 1/4 c. cold water, gelatin, and coffee crystals. Cover, blend 20 seconds on low speed. Add hot milk; blend till gelatin dissolves. Add chocolate, sugar, vanilla, and dash salt. Cover, blend till just smooth. Add cold milk. Cover, blend till smooth. With blender running, add cream. Blend 20 seconds. Pour into dessert dishes. Chill in freezer 20 minutes.
Serving option: top with a dab of whipped cream and grated chocolate (curls) |
