• A type of chocolate mousse made from plain chocolate, butter. separated eggs and blanched almonds (2:2:5:2) and a little strong coffee. The chocolate is melted with the coffee (6:1), the butter and sugar are creamed, the egg yolks whisked in followed by the cooled chocolate and almonds and finally the whipped egg white (soft peak) are folded in. The mixture is cooked in a covered mould in a simmering bain-marie for 1 hour, demoulded and served with chantilly cream whilst still hot.