1 cup heavy cream
3 tablespoons granulated sugar
2 tablespoons butter
1/4 cup very strong espresso
1/4 cup semisweet or bittersweet chocolate, chopped
1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoons cold water
1/2 cup sour cream
1/2 cup Mascarpone Cheese
Whipped cream and chocolate-covered coffee beans for garnish (optional)
In a medium saucepan, heat cream, sugar, butter, espresso and chocolate over low fire, stirring constantly until sugar is dissolved and butter and chocolate are melted.
Remove from heat and whisk in softened gelatin to dissolve. Add remaining ingredients and whisk to blend completely.
Pour mixture into 4 cappuccino cups. Refrigerate until set. Garnish with a dollop of whipped cream and chocolate-covered coffee beans, if desired.