With an electric mixer on high speed, whip the remaining cream, sugar and espresso until stiff peaks form. Gently fold a small amount of the whipped cream into the cooled chocolate. Completely dissolve gelatin in warm water and fold into the cream and chocolate mixture. Fold this mixture back into the remaining cream until smooth. Spoon into 10 espresso cups or dessert bowls. Put in the refrigerator until set (about 2 hours) or overnight.