Mocha Charlottes
By: Anonymous
Published: Thursday, December 17, 2009 - 3:06am

Ingredients




1 env unflavored gelatin
1/4 cup cold water
1/2 cup granulated sugar
2 lrg eggs
1 cup milk
 cup semisweet chocolate morsels
1 1/2 teaspoons instant coffee granules
2 teaspoons vanilla extract
1 1/2 cups whipping cream divided
2 ounces pkt ladyfingers - (3  ea) split
3 tablespoons powdered sugar
8 cinnamon sticks - (3" long) for garnish

Preparation

1 Sprinkle gelatin over 1/4 cup cold water; stir and let stand 1 minute. Set gelatin mixture aside. 2 Beat granulated sugar and eggs at medium speed with an electric mixer 2 to 3 minutes or until thick and pale. 3 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. Cook over low heat, stirring constantly, 4 to 5 minutes or until mixture coats a spoon. Remove from heat; stir in gelatin mixture until gelatin dissolves. 4 Whisk in chocolate morsels, coffee granules, and vanilla until coffee granules dissolve and chocolate melts. 5 Pour mixture into a metal bowl; place bowl over ice, and let stand, stirring often, 6 to 8 minutes or until cold and slightly thickened. 6 Beat 1 cup whipping cream at high speed with an electric mixer until soft peaks form, and gradually fold into coffee mixture. 7 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. 8 Beat remaining 1/2 cup whipping cream and powdered sugar until soft peaks form. Top custards with whipped cream; garnish, if desired. 9 This recipe yields 8 servings. 10 Comments: For a quick version of this dessert, line pretty cups with ladyfingers, fill with chocolate ice cream, and top with whipped cream.