Spiced Chocolate Mousse w/Almond Praline

FROM BUTTER SUGAR FLOUR (buttersugarflour.com)

(serves 4-6)
You can use any kind of unsalted nut for the praline: macadamias, hazelnuts, cashews. I used flaked almonds as they were in my pantry at the time.
250g dark chocolate (minimum 60% cocoa solids)
4 eggs, at room temperature and separated
½tsp ground cinnamon
½tsp chilli powder
¼tsp allspice
300ml thickened cream, lightly whipped
ALMOND PRALINE:
100g flaked almonds, lightly toasted
100g caster sugar
Directions:
1. Melt the chocolate & allow to cool slightly.

2. Whisk in the egg yolks & add the spices.
3. Gently fold the whipped cream into the chocolate mix. Place in the fridge whilst you prepare your egg whites.
4. Whip the eggs whites until they reach soft peaks & gently fold them into the chocolate cream mixture. Divide the mousse into bowls/cups/whatever and place in the fridge to chill.
5. Lightly grease a baking tray with oil or non-stick baking paper. Pour the toasted almonds on top and set aside.
6. Place the sugar & 2tbsps of water into a small, heavy-bottomed saucepan & cook over low heat, stirring until the sugar has dissolved.

7. Increase the heat to high & allow the toffee to boil & colour (Do not stir the toffee, just swirl the pan if need be)Once the toffee has reached a dark golden brown colour, carefully pour over the almonds & mix it around with a metal spoon. Allow to cool & set.

TO ASSEMBLE:
8. roughly chop the praline & sprinkle over the mousse. Serve immediately.

http://buttersugarflour.com/2008/02/14/spiced-chocolate-mousse-with-almond-praline/