Chocolate mousse of Maudes

2 cans of cream, chilled, 1 serum with the serum and the other without
14 tablespoons of Nescau. Mix everything Bring to the fridge


Almonds and Chocolate Mousse
   Place 300 ml of cream in a deep bowl, add the gelatine powder and let rehydrate for 5 minutes. Place over very low heat and stir continuously until dissolved completely, and then pour it into the blender cup. Stir in the chopped chocolate, milk, 3 tablespoons (soup) of sugar and beat on high speed until creamy smooth. Pour into tall glasses and refrigerate for 3 hours to get consistency of mousse. Whip the remaining cream and sugar in point of whipped cream and place in a pastry bag. Garnish each bowl with a bit of whipped cream, then sprinkling with toasted almond slivers.

Yield: 4 to 6 parts
What do I need to have
1/2 pint of whipping cream, 1 tbsp (tablespoons) unflavored gelatin powder, 250g Bitter Chocolate Topping Half Boy, minced 1 cup (tea) of cold milk, 2 tablespoons (coffee) essence almonds, 4 tablespoons (soup) of sugar, 1/4 cup (tea) of flaked almonds, toasted.