Put a mixing bowl in the freezer to chill while gathering ingred.
In a small bowl, dissolve coffee powder in water. Sprinkle gelatin over coffee; let stand for 10 Minutes.
In a loarge metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water.) Cook, stirring rapidly with a whisk, about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160 deg). Remove from heat.
Add coffee-gelatin mixture to warm egg mixture; whisk until combined. Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes, or until mixture is cool; set aside.
Thoroughly was beaters. In a chilled mixing bowl, beat cream with an electric mexer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.
Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl). Cover and chill at least 4 hours. To serve, garnish with chocolate shavings or curls. (use a veggie peeler on a choco bar for nice curls).