Preheat oven to 350 degrees. Toast raw almonds for 5-7 mins. Set aside.
Pour heavy cream into mixing bowl. Slowly add 1 package of mousse, then add the other. Carefully pour in brewed coffee. Beat on high for 3-5 mins. and set aside.
In another mixing bowl add yolks and beat at low speed. Slowly add chocolate mousse mixture and 1/4 cup unsalted butter in small amounts until fully incorporated.
Beat egg whites at high speed with cornstarch. Fold into chocolate mousse base.
Refrigerate for 6 hours or overnight.
When ready to serve. Lightly stir mixture to wake it up a bit. Add to a piping bag and set aside.
Crush almonds in Mortar and Pestle. Add to the bottoms of your martini glasses, margarita glasses, or bowls. Add mousse mixture over almonds and top with cool whip (optional). Garnish with remaining almonds and serve.
Copyright© 2018-2023. All rights reserved. Writing, Original Recipe, Content, Photography, by Andrea Danielle for TheTaste100.com.