IN a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until is dissolved. Remove from the heat.
POUR into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
REFRIGERATE for at least 5 hours longer or until set. Just before serving. decorate with dark and white chocolate garnish.