Coupes de mousse au chocolat blanc et à l'espresso

Meanwhile, add remaining cream, cream cheese and a pinch of salt to a large bowl. Using an electric mixer or whisk, beat until stiff peaks form, 2-3 min. Gently fold whipped cream into cooled white chocolate mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.) Divide mousse between two glasses or small bowls. Place in the fridge to set for 2-3 hrs.

Meanwhile, heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. When the pan is hot, add almonds, icing sugar and a pinch of salt. Cook, stirring often, until almonds are light golden-brown and a caramel-like glaze coats almonds, 2-3 min. (TIP: Keep your eye on almonds so they don't burn!)Remove from heat and transfer almonds to parchment. Carefully spread into an even layer using the back of a spoon or spatula. Allow almonds to cool to room temperature, 10 min.