1 1/2 cup milk (preferably whole milk)
1 package unflavored gelatin powder (1/4 ounce)
1/2 cup water
2 teaspoons instant coffee
1 tablespoon cocoa powder
1/3 cup sugar
1/2 cup whipping cream
Pour 1/4 cup milk into a small bowl. Sprinkle gelatin over milk and set aside to soften for 5 minutes.
In a medium saucepan, bring 1/2 cup water to boil. Remove from heat and whisk in instant coffee, cocoa powder, and sugar. Add remaining 1 1/4 cup milk and whipping cream and heat over medium low heat until liquids are almost at a simmer. Do not boil. Add softened gelatin and whisk until smooth. Pour into 6 6-ounce ramekins (or use coffee cups). Cover each with plastic wrap. Place wrap directly onto surface of liquid to prevent a “skin” from forming. Refrigerate for at least 6 hours.