3/4 teaspoon unflavored gelatin
2 eggs yolks
1/3 cup sugar
1/2 cup milk
1 tablespoon instant espresso coffee granules
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 ounce semisweet chocolate
1 teaspoon brandy

Directions:
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Set aside until softened, about 5 minutes. In a medium bowl, whisk the egg yolks with the sugar until pale and fluffy, about 3 minutes.

In a medium saucepan, bring the milk to a simmer over moderate heat. Stir in the coffee an softened gelatin until thoroughly dissolved. Slowly whisk the hot coffee mixture into the egg yolks and sugar. Set the bowl over a saucepan of simmering water and stir until the mixture thickens enough to coat the back of a spoon, 1 1/2 to 2 minutes.

Strain the coffee custard into a bowl and let cool in the refrigerator, stirring from time to time. Alternatively, set the bowl over a large bowl of ice and water and stir constantly until well chilled.

In another bowl, beat the cream with the vanilla until stiff peaks form. Beat 1/4 cup of the whipped cream into the custard, then fold in the remaining cream until no streaks of white remain. Pour the custard into 2 long stemmed glasses and refrigerate until set, 2 to 3 hours.

In a small saucepan, combine the chocolate with the brandy and 1 tablespoon of water. Stir over very low heat until the chocolate melts and the mixture is smooth. Decoratively drizzle the chocolate over the surface of the set custard in a decorative pattern.

This recipe can be prepared up to 2 days ahead. Cover and refrigerate until 1/2 hour before serving.

Serves 2.

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