Pour half the whipping cream into a pan, sprinkle over the powdered gelatine and leave to soften
for 5 minutes. Then heat gently until the cream just begins to simmer and the gelatine has melted,
Break the 175g / 6 oz chocolate into pieces, place in a food processor with the cream mixture
and whiz until the chocolate has melted. Add the ice cubes, fromage frais, sugar and instant coffee
powder. Whiz until smooth. Pour into cups and chill until set.
Whip the remaining cream and pare some curls from a small chunk of plain chocolate with a
vegetable peeler. Swirl the cream on the 'cups', dust with more coffee powder and decorate with the