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1
Cut eight 12-inch squares of parchment paper. Fold squares in half diagonally to form triangles. Hold the apex of the triangle towards you, then roll the paper into a cone shape, bringing the three points of the triangle together. Staple the three points together. Place cones in tall glasses.
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2
Break chocolate into small saucepan; add 1/4 cup of the cream. Stir on low heat until smooth. Transfer to large bowl; cool 5 mins. Stir in egg yolks.
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3
Beat remaining cream and vanilla extract in medium bowl with electric mixer until soft peaks form. Fold cream into chocolate mixture.
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4
Beat egg whites and sugar in medium bowl with electric mixer about 1 min or until sugar is dissolved and soft peaks form. Fold egg whites into chocolate mixture, in two batches. Spoon mixture into paper cones. Freeze 6 hours or overnight until firm.
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5
Meanwhile, for the espresso gelatin, combine liqueur, 1 cup water and sugar in a small saucepan on high heat. Stir, without boiling, until sugar is dissolved. Stir in combined coffee and 1/3 cup boiling water. Reserve 1/2 cup coffee syrup. Sprinkle gelatin over remaining coffee syrup in pan; stir on low heat until gelatin is dissolved. Cool 15 mins. Rinse 6-inch square cake pan with cold water; do not dry pan. Pour gelatin into pan; cover. Refrigerate about 2 hours or until gelatin is set.
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6
For the almond praline, preheat oven to 350u00b0F. Place nuts, in single layer, on baking pan. Roast about 5 mins or until lightly browned. Chop nuts coarsely; return to pan. Combine sugar and 1/2 cup water in small saucepan on high heat. Stir, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, about 10 mins or until caramel in golden brown. Allow bubbles to subside. Pour caramel over nuts on pan; cool. Break praline into pieces.
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7
Invert gelatin onto board. Cut into 14-inch cubes. Invert mousse cones onto serving plates, trimming bottoms to sit flat. Discard paper cones. Spoon reserved coffee syrup onto plates. Sprinkle with gelatin and praline.
