Method

• 1.
  Place sugar and 1 1/2 cups (375ml) water in a saucepan over medium heat and bring to the boil. Cook, stirring, for 2 minutes or until sugar dissolves. Remove from heat, then add chocolate and coffee, stirring until melted and smooth.
• 2.
  Meanwhile, soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into the chocolate mixture, whisking until combined. Chill, stirring every half hour, for 11/2 hours or until slightly thickened, then stir mixture until smooth. Divide among four 1/2 cup (125ml) jelly moulds then cover and chill for at least 6 hours or until set.

• 3.
  To serve, dip the base of each jelly mould briefly in hot water and turn out onto serving plates. Serve with caramel popcorn.