1. Make the crust In a small fry pan, cook almond powder until briefly brown, let it cool down and put it aside.
2. Crush the cookies to fine crumbs (eg. put them in a zip-top bag and use your rolling pin). Transfer crushed cookies to a small bowl and then add the almond powder, cocoa, sugar and melted butter together. Combine them well until damp clumps form. Press evenly into bottom of the cup. Keep them in your fridge while you make the mousse.
3. Make the coffee chocolate mousse Beat the heavy cream until it forms soft peaks with a hand mixer (do not overwhip) and keep it in the fridge until you need it.
4. In a small cup, add coffee powder mix with 30ml hot water. Let it cool down and put it aside.
5. In a small pan, add milk, chocolate and sugar. Heat it over low-medium heat, whisking frequently, till hot (but not boiling!).
6. In a small cup, dissolve gelatine in 40ml water. I usually put it in the microwave for 5 secs, it helps. Add the melted gelatin into the lukewarm chocolate mixture and combine. Put it aside.
7. In a another medium size bowl, beat softened mascarpone with a hand mixer at low speed only until smooth. Combine the whipped cream (from the fridge) with the mascarpone and mix with an eggbeater gently. Add lukewarm coffee and mix them together.
8. Add the chocolate mixture to this cream little by little, stirring gently with an eggbeater. Leave it aside.
9. Make the Italian meringue Quickly, heat up 3 tbsp sugar and 1 tbsp water in a small pan over high heat. Bring to a boil, stirring continuously with a wooden spoon until the sugar has dissolved. While the sugar syrup heats, beat the egg white in a medium size bowl with a hand mixer on high speed until soft peaks form. (as you do this, bring the sugar syrup to 120C). Now, gradually pour the hot sugar syrup into your egg whites,continue mixing at medium-high speed until the meringue reaches the desired peak.
10. Immediately add the Italian meringue into the mousse mixture and mix them gently with a spatula. Spoon the mixture into the serving cups (the ones you prepared with the crust). Keep it in the fridge for about 1 hour or until set.
11. Make the white mousse Now in a small pan, heat up milk and add sugar to melt till hot (but not boiling). Let it aside. In a small cup, dissolve 2g gelatine with 2 tbsp water. Add melted gelatine into the milk mixture and combine well.
12. In a medium bowl, beat the heavy cream until it forms soft peaks with hand mixer (being careful not over whip.).
13. In a another medium size bowl, beat softened mascarpone with hand mixer at low speed and add lukewarm milk mixture and mix. Add whipped cream and orange flower water and mix together gently. Pour it onto a firm chocolate mousse and refrigerate until set.