Bavarese

Melt the gelatin in a small saucepan with 1/2 cup of water, and let it sit for a few minutes

Dissolve the gelatin by heating it gently over low heat

Melt the chocolate with 2 tablespoons of milk in a double boiler

Reserve the melted chocolate

Beat the egg yolks with sugar until they become light and fluffy

Add the remaining milk, a little at a time, while whisking continuously

Cook the mixture over low heat, stirring constantly, until it thickens slightly (but do not let it boil)

Remove from heat, add vanilla extract and dissolved gelatin

Let the cream cool to room temperature

In one part of the cream, add the brewed coffee

Beat the heavy cream until it forms stiff peaks, then fold in the confectioner's sugar and the egg yolk mixture with the coffee

Pour the mixture into a prepared ring mold (22cm diameter) coated with butter, and refrigerate for at least 1 hour or until firm

Beat the remaining heavy cream until stiff peaks form

Fold the melted chocolate with brandy into the whipped cream

Pour the mixture over the coffee-infused cream in the ring mold

Refrigerate for at least 8 hours or overnight

Unmold and decorate with grated chocolate

178 calories per serving