SPRAY six 4-ounce ramekins or custard cups with nonstick cooking spray.
SPRINKLE gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
WHISK Coffee-mate, cream, sour cream and coffee granules in small saucepan; cook over medium-low heat, whisking constantly, until coffee is dissolved. Add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
POUR into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
TO UNMOLD, run a small knife around top rim of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen. Garnish with grated chocolate or cocoa powder.