Mocha Creams - cooking recipe

Ingredients

2 oz dark chocolate, coarsely chopped
1 1/4 cups heavy cream
3 tsp instant coffee powder, dissolved in 1 tbsp warm water
1 None egg white
1/4 cup granulated sugar
1/2 cup toasted almonds, coarsely chopped
65 g scorched almonds, chopped coarsely

Preparation

Stir chocolate and 1/4 cup cream over low heat until smooth. Distribute between 4 - 8 oz serving glasses and swirl to coat inside of glasses. Chill.
Beat remaining cream to soft peaks then fold in coffee mixture. Whip egg white to soft peaks. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves between additions. Fold into whipped cream along with 2 tbsp chopped almonds. Distribute between serving glasses then sprinkle with remaining almonds.