Firebird`s Chocolate Mousse

Summary

Ingredients

• 250 g cream
• 100 g milk chocolate or dark chocolate
• 3 teaspoons vanilla sugar, homemade, or 1 sachet vanilla sugar
• some cinnamon, to taste
• 50 g almond (s), chopped, or pine nuts
• some butter

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Instructions

1. The chocolate, I only had block chocolate, went without any problems, crumble in a metal bowl and melt over the water bath, stirring occasionally.
2. In the meantime, whip the cream, vanilla sugar and cinnamon until stiff. Let the melted chocolate cool down, it should be at least lukewarm. Now stir half of the cream into the chocolate, fold in the remaining half with a whisk or spatula.
3. Fill the mousse into glasses and let it steep for 1 hour in the refrigerator.
4. Heat the butter in a small pan and toast the almonds or pine nuts until golden brown. To serve, sprinkle the roasted nuts on the mousse. With this amount I could fill 6 small glasses.