Panache of Desserts

White Chocolate Mousse:
18 oz choco - white
2-4 oz water
4 oz creme cacao
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6 whites
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3 c cream
10 g gelatine (optional)
4 oz almonds - sliced and toasted

Chocolate Hazelnut Bavarois:
9 oz butter
8 oz sugar - powdered
9 yolks
2 Tbsp vanilla
3 Tbsp hazelnut liquor
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12 oz chocolate - hazelnut melted
10 oz almonds - sliced toasted
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9 whites
1 Tbsp sugar
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10.5 oz cream - whipped

Chocolate Hazelnut Bavarois:
=Blanch 1., add rest in order