Mocha Mousse

1. 1

   Bloom gelatin in 1-2 tbsp cold water. Meanwhile, bring milk and espresso to a boil. Whip egg yolks and sugar until smooth then whisk in hot milk. Return custard to pan and simmer, stirring constantly, until thickened. Add bloomed gelatin and mix until melted. Chill for 30 mins, stirring occasionally.

2. 2

   Combine white chocolate and almonds. Spread thinly over a sheet of parchment paper and let cool. Chill then break into pieces. Set a little aside for garnish then distribute remaining between 4 serving glasses.

3. 3

   Whip cream to stiff peaks then fold into coffee custard. Fold in chopped dark chocolate. Distribute between serving glasses. Decorate with reserved almond chocolate and dark chocolate. Chill for about 3 hours before serving.

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