Chocolate mousse

1st egg yolk
1 dl cream
1 tablespoon muscavadosocker
125g chocolate (use the chocolate you want, why not mix light and dark chocolate)

1.25 dl lightly whipped cream
2 tsp caster sugar

Almond cake

100g slivered almonds
1 dl powdered sugar
1 pinch of salt flakes
1 egg white

whipped cream

1. Milk chocolate mousse
   Pour the egg yolks, cream and light muscovado sugar in a heavy saucepan. Simmer up on low heat, stir constantly until it get thicker.Add the chopped chocolate and stir until melted. Set aside for so long.
2. Whip up the cream and caster sugar into a soft foam. Fold gently into the cooled chocolate. Pour the mousse into small glasses and place in the fridge for at least 1 hour.
3. Almond cake
   While the mousse hardens you have time to make a small cake.Mix almonds, icing sugar and a pinch of sea salt in a bowl. Mix in the egg white and stir so that everything is covered.
   Click the almonds on a baking sheet with parchment paper. Press out the cakes  with your fingers or a fork, so you get thin cakes.
   Bake for 5-6 minutes until they get golden brown. Let the cookies cool on the baking sheet and use a spatula to dislodge from the paper.Serve the mousse with almonds and a dollop of whipped cream if desired.