White Chocolate Mousse with Strawberries

• Melt the white chocolate in a water bath, let it cool and mix the sour cream with the warm chocolate. Scrape out the vanilla pod and stir in. Whip the cream until stiff, add 1/3 to the chocolate and stir until smooth. Carefully fold in the rest of the cream. Danger! Before the cream is added, the chocolate should be lukewarm! Dice strawberries and place in amaretto, then pour into a glass set at 45 °. Fill the chocolate mousse into piping bags and pour over the strawberries. Put glasses in a cool place so that the chocolate mousse sets.
• Heat the powdered sugar in a pan, caramelize the chopped almonds and then let them cool on baking paper and then crumble.

Chocolate Espuma:

• Melt dark chocolate. Bring the milk, coconut milk and sugar to the boil and stir in with the melted chocolate. Let cool down to room temperature. Beat 50 g egg white until stiff and stir into the mixture. Pour the chocolate mass into a cream maker and place in the refrigerator for three hours. Use 2 nitrogen capsules. Shake vigorously before use! Take the cooled chocolate mousse out of the refrigerator, cover with a layer of caramelized almonds and then cover with the chocolate hood. A dessert wine can be served with it.