1. Make the crust In a small fry pan, cook almond powder and coconut until briefly brown, let it cool down and put aside. Crush the cookies to fine crumbs placed in a zip-top bag with a rolling pin. Transfer the crushed cookies into a small bowl, then add almond powder, coconut, sugar and melted butter at a time and combine them well until damp clumps form. Press evenly into bottom of the serving cups. Put them in the fridge while you make the mousse.
2. Make the chocolate mousse Beat the heavy cream until it forms soft peaks with hand mixer (be careful not to overwhip) and put it in the fridge until you use.
3. In a small pan add milk, chocolate and sugar, heat up the milk over low-medium heat, whisking frequently, till hot but not boiling! In a small cup dissolve gelatin in 40ml water. I usually microwave it for 5 secs, it helps. Add the melted gelatin into the lukewarm chocolate mixture to combine. Put it aside.
4. In another medium size bowl, beat softened mascarpone with hand mixer at low speed until smooth. Combine whipped cream (from the fridge) into the mascarpone mixture and mix with an egg beater gently.
5. Add chocolate mixture into this cream, little by little, stirring gently with an egg beater. Leave it aside.
6. Make the Italian meringue Quickly, heat up 3 tbsp sugar and 1 tbsp water in a small pan over high heat. Bring it 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 (bring the sugar syrup to 120C). Gradually pour the hot sugar syrup into your egg whites, continue mixing at medium-high speed until the meringue reaches the desired peak.
7. Immediately add the Italian meringue into the mousse mixture and mix them gently with a spatula. Spoon the mixture into the serving cups prepared with the crust (till the middle line of the cup). Refrigerate for approximately 1 hour or until set.
8. Make the white mousse Meanwhile in a small pan, heat up the milk, add sugar and white chocolate. Melt until hot but not boiling. Let it aside. In a small cup, dissolve 5g gelatin with 40ml water. Add melted gelatin into the lukewarm milk mixture and combine well. Pour it onto a firm chocolate mousse and refrigerate until set.