For the caramel: mix the two kinds of sugar and let heat on a dry pan on low heat to obtain a Golden-brown caramel.

Stir the sugar at this stage is impossible. You can only jiggle the pan, what would the sugar evenly into the caramel.

Add the almonds, pinch of cardamom and gently mix with a spatula, what would the almonds have been completely covered with caramel.

Hot roasting a mass lay on a baking tray lined with baking paper. Will lay on top of the second sheet of paper and as thin as possible to roll out with a rolling pin.

Remove the top parchment. A knife will cut your caramel so that it had delineated strips width 1,5-2 see In this form leave the caramel to harden.

For the chocolate mousse: prepare a steam bath in a separate bowl cream heat until hot. Combine in small saucepan all the ingredients, put on the steam and bring, stirring, until smooth. Then we move the pot of mousse into a pot of ice water. Cool, stirring constantly and vzobem mixer. Not to say that mass will greatly increase in volume, but the structure will change-it will become thick and airy. Spread the mousse on kremanku and leave in the fridge for 2-3 hours until cool.

The cooled and hardened caramel break on sticks on the planned cuts.