Ingredients

• Nonstick cooking spray
• 1 tablespoon water
• 1 1/2 teaspoons unflavored gelatin
• 1 1/4 cups heavy cream
• 1/4 cup Monin Monin Cold Brew Coffee Concentrate
• 6 tablespoons sugar
• 2/3 cup Monin Monin Dark Chocolate Sauce
• 1/2 cup sour cream

Glass: Culinary

Glass Size: 16.0.

Instructions

Lightly coat twelve 2-ounce demitasse (espresso) cups OR four 6-ounce cappuccino cups/ramekins OR alternative small serving dishes with cooking spray; set aside.
Place the water in a small bowl; Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
In a medium saucepan, combine the cream and sugar. Heat over medium-low heat until the mixture almost comes to boiling. Remove from heat.
Add softened gelatin; stir until it dissolves.
Place the Monin Dark Chocolate Sauce in a medium bowl. Strain the hot cream mixture through a fine-mesh sieve into the chocolate. Gently whisk to incorporate chocolate. Whisk in the Monin Cold Brew Coffee Concentrate and the sour cream and until smooth.
Pour into prepared serving dishes.
Chill in the refrigerator until firm, at least 3 hours.