In a small bowl, sprinkle gelatin over warm water (do not stir); let stand for 5 minutes.
Place chocolate in a large heatproof bowl. In a saucepan, bring cream, sugar and coffee just to boil, whisking to dissolve sugar; pour over chocolate and whisk until melted. Whisk in gelatin mixture and vanilla until blended and smooth.
Divide into four 1-cup (250 mL) ramekins, small bowls or cups. Refrigerate until firm, at least 2 hours (or cover and refrigerate for up to 2 days).
To serve, sift a touch of cocoa powder over each and top with blueberries.
Nutrients per serving: 346 calories, 9 g protein, 18 g fat (12g saturated fat), 35 g carbohydrates (30 g sugar), 2 g fibre, 40 mg cholesterol, 91 mg sodium.
Tip: Aside from blueberries, raspberries, blackberries or strawberries or a combination of these berries would pair well.