Soak gelatin in cold water. Heat milk and vanilla sugar. Liquefy squeezed gelatin in the hot milk and stir through with eggnog. Pour eggnog milk into a mold and refrigerate for one night.
For the sauce: heat chocolate chips and whipped cream, stirring until chocolate is dissolved. Stir liquid chocolate cream with coffee powder and cool.
Loosen the jelly at the edge of the mold with a pointed kitchen knife. Hold the mold briefly in hot water and turn the jelly out onto a plate.
Sprinkle with chocolate shavings and bring to the table with the sauce.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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