Cappuccino Cream with Warm Chocolate Sauce

Prepare Cappuccino Cream : In 1-cup glass measuring cup, sprinkle gelatin over milk, set aside to allow gelatin to soften.

In 1-quart saucepan, heat ground coffee, cinnamon stick, and 1 1/4 cups water over high heat just until mixture begins to boil, stirring often. Remove sauce-pan from heat, cover and let steep 10 minutes.

Line sieve with coffee filter or paper towel and place over 2-cup glass measuring cup. Pour coffee mixture into sieve to drain, discard cinnamon stick. (You should have about 3/4 cup liquid.)

Return liquid coffee to same saucepan. Add gelatin mixture and sugar, and heat over medium-low heat 1 minute or until gelatin and sugar dissolve completely, stirring frequently.

Pour coffee mixture and cream into medium bowl set in large bowl of ice water. Stir mixture until it just begins to set, about 20 minutes.

Immediately pour cream mixture into eight 4-ounce ramekins or custard cups. Place ramekins on jelly-roll pan for easier handling. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Meanwhile, prepare Chocolate Sauce : In 1-quart saucepan, heat chocolate with cream over low heat until chocolate melts, stirring constantly. Remove saucepan from heat, cool 5 minutes. (If making ahead, cover and reheat before using.)

To unmold each Cappuccino Cream, warm small knife under hot water, run along inside edge of ramekin. Then, firmly tap side of ramekin against palm of hand to break seal completely. Invert each ramekin onto a dessert plate. Spoon warm Chocolate Sauce over each dessert to serve. Garnish with chocolate curls.