Feuervogel's chocolate mousse

Ingredients for 3 servings:

• 250 g cream
• 100 g milk chocolate or dark chocolate
• 3 tsp vanilla sugar, homemade, or 1 sachet of vanilla sugar
• some cinnamon, to taste
• 50 g almonds, chopped, or pine nuts
• some butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

the fastest chocolate mousse in the world

Crumble the chocolate (I only had block chocolate, but that worked fine too) into a metal bowl and melt it over a bain-marie, stirring occasionally. In the meantime, whip the cream with vanilla sugar and cinnamon until stiff peaks form. Allow the melted chocolate to cool; it should still be lukewarm. Stir half of the cream into the chocolate and fold in the remaining half with a whisk or spatula. Pour the mousse into glasses and let it set in the fridge for 1 hour. Heat the butter in a small pan and toast the almonds or pine nuts until golden brown. To serve, sprinkle the toasted nuts on top of the mousse. This amount was enough to fill 6 small glasses.