Soak the gelatine.
Dissolve instant coffee, sugar, vanilla sugar and squeezed gelatin in hot water. Whisk until frothy and refrigerate the coffee cream until the gelatin begins to gelatinize. Whip the cream until stiff and fold into the cooled coffee cream together with the grated chocolate.
Pour into dessert bowls and refrigerate for 2 – 3 hours. Before serving, decorate with the white chocolate curls.
