Mocha Charlottes

Ingredients

• 8 sticks garnish: cinnamon (3-inch)
• 2 large eggs 
• 1 envelope gelatin powder unflavored
• 0.5 cup granulated sugar 
• 1.5 teaspoons coffee granules instant
• 6 ounce ladyfingers split
• 1 cup milk 
• 3 tablespoons powdered sugar 
• 0.3 cup semisweet chocolate morsels 
• 2 teaspoons vanilla extract 
• 0.3 cup water cold
• 1.5 cups whipping cream divided

Equipment

• bowl
• sauce pan
• whisk
• hand mixer

Directions

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.
4. Remove from heat; stir in gelatin mixture until gelatin dissolves.
5. Whisk in chocolate morsels, coffee granules, and vanilla until coffee granules dissolve and chocolate melts.
6. 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.
7. Beat 1 cup whipping cream at high speed with an electric mixer until soft peaks form, and gradually fold into coffee mixture.
8. 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.
9. Beat remaining 1/2 cup whipping cream and powdered sugar until soft peaks form. Top custards with whipped cream; garnish, if desired.
10. Prep: 20 min., Stand: 9 min., Cook: 5 min., Chill: 8 hrs.