Chocolate mousse with grated almonds and cookies

Materials

1 chocolate couverture 200 g
350 g of vegetable whipped cream
10 cookies
1.5 sheet of gelatin
200 g of sugar
150 ml of milk cream
1 double espresso
Few almonds 

Implementation

We start and melt the couverture in a bain marry while putting the gelatin leaves in cold water.

Once the leaves are softened, squeeze them a little and add them to the couverture stirring until the mixture is homogenized. 

Beat the whipped cream until it fills and add cookies in small pieces and couverture.

Mix well, distribute in bowls and refrigerate for about an hour.
In a frying pan we put the sugar and just candy we add the cream.

Add the espresso mix for two minutes and let the candy cool down a little. * Not too much to not shake
Put caramel over each bowl and garnish with grated almonds.