Directions

1. Stir chocolate, instant coffee, and salt together in a medium bowl.
2. Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
3. Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
4. Whisk the chocolate and cream mixture for 1-2 minutes until combined.
5. Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
6. Serve topped with grated chocolate or add lightly whipped cream and dust with cocoa.