Tender mocha mousse with white chocolate almonds

Ingredients

Directions

1. 1

   Soak the gelatine. Bring milk and espresso powder to the boil, remove from the stove. Beat egg yolks and sugar until creamy. Slowly stir in hot milk. Pour everything back into the pot and heat up while stirring constantly (do not boil).

2. 2

   When the mixture starts to get thick, remove from the stove. Dissolve the squeezed gelatine in it. Place the cream in a cool place for about 30 minutes, stirring frequently.

3. 3

   Roast almond kernels without additional fat. Break the white chocolate into pieces and carefully melt in a hot water bath. Stir in the almonds. Spread on a piece of baking paper and let it dry.

4. 4

   Whip the cream until stiff and fold into the mousse. Finely chop the mocha chocolate and fold it in, except for 1 tbsp for decoration. Put some almonds aside for decoration. Chop the remaining almonds finely and divide into four glasses.

5. 5

   Add the cream and chill for about 3 hours. Decorate cream with chopped chocolate and almonds before serving.