Chocolate Mousse with Rum

For the chocolate mousse with rum, soak the gelatin in cold water.

In a saucepan, heat the milk and heavy cream until they begin to steam.

In a bowl, mix the egg yolks with the sugar until combined.

Gradually pour the warm milk mixture over the egg yolks, whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it reaches 82-84°C and has the texture of a light crème anglaise.

Remove from the heat and add the drained gelatin.

Place the dark chocolate couverture and milk chocolate in a tall container.

Pour the hot mixture over the chocolate in 3 additions, mixing from the center outward so that an elastic emulsified core is created.

Add the rum.

Blend with a hand blender without incorporating air.

Cover with cling film touching the surface of the cream.

Let it mature in the refrigerator for 12-24 hours before use.

For the cinnamon crumble, place all the ingredients in the bowl of a mixer.

Mix with the paddle attachment on low speed until coarse crumble pieces form.

Spread the mixture on a baking tray lined with non-stick baking paper, without pressing it down.

Bake at 160-170°C until golden, approximately 15-20 minutes, stirring once halfway through baking for an even result.

Let it cool completely before use.

For the assembly per glass, place 20-25 g of cinnamon crumble at the base.

Add 50-60 g of milk chocolate mousse with rum using a piping bag.

Scatter 10 g of cinnamon crumble unevenly to add crunch.

Add a second layer of 50-60 g of milk chocolate mousse with rum, using a piping bag.

Optionally, finish with a few roughly crushed caramelized almonds, a little cinnamon crumble and decorations of your choice.