Slowly melt the chocolate in a small saucepan over low heat. Mix in the almond slivers. Put the mixture on baking paper and let it cool in the refrigerator.
Then roughly chop the chocolate and almond sticks.
Whip egg yolks, sugar, instant coffee and liqueur to a thick cream. Then place on a hot water bath and keep beating until the cream binds slightly. Now beat cold in ice water.
Whip the cream until stiff and fold into the cream. Mix in the chocolate and almond slivers. Pour the cream into molds or espresso cups and leave to freeze for at least 2 hours.
For the brittle, slowly melt the sugar into a light brown caramel. Do not stir until the sugar has almost completely melted, otherwise lumps will appear. Add the almond sticks and coat with the caramel while stirring. Immediately pour onto a baking sheet and let cool down.
Then put the brittle mixture in a plastic bag and crumble it with the rolling pin.
The soufflés can be prepared a week in advance. To serve, remove them from the freezer in good time and let them thaw slightly in the refrigerator. The almond brittle can be stored in a screw-top jar.
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