Place four 8 oz. coupe or martini glasses on a tray or baking sheet. Set aside.

Place the cold water in small condiment cup. Sprinkle the gelatin evenly over the surface of the water and let stand until bloomed and set, about 2 minutes.

Place the brown sugar in a large microwave-safe bowl. Add the hot brewed espresso; stir to dissolve the sugar. If the sugar doesn’t dissolve completely within 1-2 minutes, microwave for 1 minute at 100% power and stir again until dissolved.

Add the bloomed gelatin mass to the hot espresso mixture. Stir until melted and smooth. Pour in the vodka.

Evenly divide the hot espresso mixture between the glasses and refrigerate until set, about 3 hours or until the jelly is firm to touch.

Combine the espresso powder and hot water in a small bowl. Stir to dissolve and combine.

Place 3/4 cup of the heavy cream and the semisweet chocolate in a microwave-safe bowl. Cook at 100% power in the microwave for 1 minute. Let stand for 1 minute. Whisk together until a shiny ganache forms. Add the espresso mixture. Let cool, almost completely, about 10-15 minutes.

Place the remaining 3/4 cup heavy cream in the bowl of an electric mixer and beat until stiff peaks form. Fold the ganache into the whipped cream until no streaks of white remain.

Divide evenly into each glass, pouring over set espresso martini jelly layer. Smooth the mousse evenly to the edges of the glass using the back of a spoon. (I used a piping bag to pipe the mousse into the cups, but you could just spoon it in instead.)

In the bowl of an electric mixer, whip the cream until soft peaks form – it should be thickened but soft enough to fall from a spoon. Top each glass with the whipped cream, filling to the brim.

Place three whole roasted coffee beans on the center of each glass, mimicking the garnish of an espresso martini.

Sprinkle or sieve extra espresso powder over the whipped cream (you can also use unsweet cocoa powder). Garnish each glass with a tuile cookie just before serving, if using.