Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 1/3 cup semisweet chocolate morsels
• 1 1/2 tsp. instant coffee granules
• 2 tsp. vanilla extract
• 1 1/2 cups whipping cream, divided
• 2 (3 oz.) pkg. ladyfingers, split
• 3 Tbsp. powdered sugar
• Garnish; 8 (3-inch) cinnamon sticks

Directions

1. Sprinkle gelatin over 1/4 cup cold water; stir and let stand 1 minute. Set gelatin mixture aside. Beat granulated sugar and eggs at medium speed with an electric mixer 2 to 3 minutes or until thick and pale.
2. Heat milk in a large saucepan over low heat. Gradually add about one-fourth of milk to egg mixture; add to remaining hot milk, stirring constantly, 4 to 5 minutes or until mixture coats a spoon. Remove from heat; stir in gelatin mixture until gelatin dissolves.
3. Whisk in chocolate morsels, coffee granules, and vanilla until coffee granules dissolve and chocolate melts.
4. Pour mixture into metal bowl; place bowl over ice, and let stand, stirring often, 6 to 8 minutes or until cold and slightly thickened.
5. Beat 1 cup whipping cream at high speed with an electric mixer until soft peaks form, and gradually fold into coffee mixture.
6. Line each of 8 teacups with 6 ladyfinger halves, placing rounded sides of ladyfingers against edge of each cup. Spoon custard evenly into cups; cover and chill 8 hours.
7. Beat remaining 1/2 cup whipping cream and powdered sugar until soft peaks form. Top custard wit h whipping cream; garnish, if desired.

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