Bloom the gelatin in ice water and set aside. Combine the milk and heavy cream in a saucepan and bring to a boil; add in the ground coffee. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot dairy mixture. Return the mixture to the saucepan and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Pour in increments directly over the couverture coins and emulsify. Strain the bloomed gelatin and whisk in while the mixture is still warm. Pipe the cremeux into a Silikomart Flexi Mini Charlotte (591035) mold and freeze completely. Unmold and place on desired serving utensil; garnish with gold leaf as desired.
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