Mix together into a crumbly dough. 

Add to the previous mixture and mix until homogeneous and smooth. Save in the fridge.

Beat into a smooth, airy mixture.

Sift and fold into the previous mixture.

Beat until half stiff and mix into the previous mixture.

Boil cream, glucose and sugar together.

Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize.

Mix into the previous mixture once it has cooled down below 35°C.

Boil together at 103°C.

Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous.

Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles. 

Fonçer les cercles à tarte avec la pâte au beurre d’amandes. Remplir jusqu’au environs ¼ du bord. Cuire à 190 à 200°C.
Après refroidir faire une couche lisse avec le ganache, refroidir. Ensuite couvrir avec le miroir de mokka. Décorer.