Choco-Coffee Jelly (Aspic)

Choco-Coffee Jelly cubes shown here with Panna Cotta
Time: About 1 hour or less
Effort: Easy
Yield: Approx. 50 cubes *

1 cup Espresso coffee (I used Nespresso)
1 tbsp. Agar agar flakes
1 tbsp. cane sugar (or per your taste)
1 tbsp. cocoa powder
Neutral oil for brushing a pan

In a small saucepan, combine hot coffee with the cocoa powder and cane sugar. Adjust the sugar to your liking, then place on burner at medium to high heat and bring to a boil. Slowly sprinkle in the agar agar, and stir until well blended. Reduce the heat a little, and keep stirring while the mixture is simmering, until the agar has completely dissolved. (You can tell by removing your spoon and you won't see any more transparant flecks). Remove from heat and set aside. Take a square dish or pan, deep enough but not too big,  so that once filled the coffee mixture will be about 1/2 inch high - brush lightly with a neutral oil (such as canola). Fill with coffee mixture and chill in the refrigerator until gelled. (About 1.2 an hour). 
Remove from fridge and run a sharp knife along the edges. Lay some plastic wrap on a board or flat plate and flip the jelly onto it. Cut into squares, or you can cut into circles or other shapes using a cookie cutter. 
Use as a garnish for a dessert, or serve with fruit slices. 
This recipe can also be made using fruit juices, with or without fruit pieces as well as vegetable juices or even meat stocks.

*Depending on the size of the cubes