Summary

Ingredients

• 2 sheets gelatin
• 200 g couverture, white
• 3 egg yolks
• 3 tablespoon cognac
• 1 packet vanilla sugar
• 2 tablespoon sugar
• 250 g cream
• 100 g chocolate couverture, dark
• 25 g almond sticks
• 25 g corn flakes
• Oil, for brushing

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Instructions

1. Soak the gelatine in cold water. Chop the white couverture, carefully melt it over a warm water bath.
2. Beat egg yolks, cognac, vanilla sugar and 1 tablespoon sugar over a hot water bath until frothy. Stir in the couverture. Squeeze out the gelatine and dissolve it in the warm couverture mixture. Whip the cream until stiff and fold in. Fill into 4 200 ml glasses and chill for approx. 2 hours.
3. Chop the dark couverture and melt it over a warm water bath. Roast the almonds in a pan without fat. Sprinkle 1 tablespoon of sugar over the top and let it caramelize while stirring. Spread the almonds on a piece of aluminum foil lightly coated with oil, allow to cool. Rub the almonds together with your fingers so that they separate from each other. Mix with corn flakes in a bowl. Pour in the couverture and mix in. Place small heaps on baking paper with two teaspoons and allow to dry.
4. Decorate the mousse with chocolate crossies and serve. The rest of the chocolate crossies are enough.