Make a meringue.

Mix together.

Add to the egg mixture and mix in the meringue.

Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C.

Mix together and heat up to 70°C.

Combine all ingredients in a recipient. 
Pour the previous hot mixture onto the mixture to melt.

Pass through a sieve and whip to achieve the right consistency.
Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.

Add and emulsify.

Add, cover and leave to rest in the refrigerator overnight.

Mix together.

Mix in and bring to a boil.

Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.

Heat up to 60°C.

Pour previous mixture over the chocolate. Emulsify with a stick blender.

Mix in the previous mixture when its temperature is at 40°C.

Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre.
Finish with a layer of chocolate sponge and freeze.

Heat up to 103°C.

Combine the ingredients in a high recipient.
Pour the previous hot mixture over the ingredients and emulsify.

Leave to rest in the refrigerator overnight.
Glaze the Sao Thomé chocolate mousse at 28-30°C.