Simmer the cream with vanilla pulp, sugar and mocha powder for about 5 minutes over low heat. Set aside and let cool down briefly. The vanilla mocha cream should definitely still be warm.
In the meantime, soak the gelatine in cold water for 5 minutes, then squeeze out the gelatine and dissolve it in the still warm vanilla mocha cream.
Chop the chocolate into small pieces and gradually stir in. Pour the mixture into 4 cold-rinsed portion molds and refrigerate for at least 3 hours.
Sprinkle with white or dark chocolate chips as desired.
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