Chocolate Mousse Cups with Damascus Compote

1

In a saucepan, combine the ground almonds, cinnamon, cloves, and white wine

Heat until the almonds are fully dissolved

Add the damascos and cover the saucepan

Cook for five minutes

2

Cut six acetate rectangles (plastic) to 20 x 7cm

Place the edges together to form a cup without a bottom and secure with adhesive tape

Place the molds in a baking sheet lined with parchment paper

3

Melt 100 g of chocolate in a double boiler and place a small amount at the bottom of each mold

Firm the mold with your fingers, then coat the chocolate on the bottom and sides of the acetate, forming a shell

4

Melt the remaining chocolate with corn syrup and water

Beat the egg whites until fluffy

Unmold the cups, place the mousse inside, and refrigerate until firm

Serve with the damascos.