8 oz strong black brewed coffee,
1 envelope unflavored gelatin
4 tsp cold water
1 1/3 cups instand nonfat dry milk powder
6 tbsp sugar
1/3 cup oil
1 tsp vanilla
In a cup, sprinkle gelatin over the 4 tsp of cold water and let stand for about 5 minutes to soften. Add boiling water and stir until gelatin is completely dissolved. Let cool to room temp.
Combine chilled coffee and dry milk in chilled mixer bowl. Beat on high speed until mixture hold soft peaks (about 5 minutes).
Gradually add sugar, beating constantly. Scrape down bowl sides; continue to beat, gradually pouring in oil, vanilla, lemon juice, gelatin mixture and liqueur if used. scrape down bowl sides and beat for 1 more minute.
Fold a 26 inch length of foil into quarters lengthwise and wrap around a 4 cup souffle dish, letting foil extend about 1 inch above rin. Secure with string. Pour coffee mixture into dish, cover, and refrigerate for a least 1 hour or until next day.
To serve, unmold and garnish with chocolate-covered coffee beans, mint, and curls of chocolate.