Not really a custard since there are no eggs nor is it baked, but it does require 3 hours cooling in the refrigerator.
|1 cup||heavy cream|
|2 tbsp||instant espresso or Postum&tm;|
|4 oz||bittersweet chocolate (such as Hershey's Special Dark®), chopped|
|2 cups||whole milk|
|dollup||whipped cream for each cup|
1. Sprinkle gelatin on ¼ cup water to soften.
2. Heat cream, wisk in sugar until dissolved. Turn heat down to low. Wisk in espresso powder and then chocolate. Remove from heat.
3. Wisk in gelatin, check to see if dissolved using fingers. Add milk, a pinch of salt, and wisk more.
4. Pour through strainer into ramekins or coffee cups. Refrigerate for 3 hours. Top with whipped cream and grated chocolate.