Have ready six glasses, coffee cups or other serving vessel. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.
In large saucepan, bring 1 cup cream to boil over medium-high heat. Remove pan from heat and add chocolate, swirling pan to completely cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk mixture until smooth and well-blended.
Combine remaining cream, milk, sugar and espresso powder in medium saucepan. Cook over medium-low heat, stirring occasionally, until sugar and espresso powder are dissolved. Raise heat to medium-high and bring to boil. Remove from heat and slowly pour hot cream mixture into chocolate mixture while whisking constantly, until well-blended. Whisk in softened gelatin and vanilla, until gelatin is completely melted.
Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill glasses or cups. Refrigerate until set, loosely covered, about 6 hours.
Garnish each dessert with whipped cream and a sprinkling of grated milk chocolate.