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1
Sprinkle gelatin over 1/4 cup cold water; stir and let stand 1 minute. Set gelatin mixture aside.
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2
Beat granulated sugar and eggs at medium speed with an electric mixer 2 to 3 minutes or until thick and pale.
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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.
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4
Whisk in chocolate morsels, coffee granules, and vanilla until coffee granules dissolve and chocolate melts.
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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.
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6
Beat 1 cup whipping cream at high speed with an electric mixer until soft peaks form, and gradually fold into coffee mixture.
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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.
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8
Beat remaining 1/2 cup whipping cream and powdered sugar until soft peaks form. Top custards with whipped cream; garnish, if desired.
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9
Prep: 20 min., Stand: 9 min., Cook: 5 min., Chill: 8 hrs.
