Before adding all the ingredients to the blender, first prepare the gelatin and coffee. Start by mixing together 25g powdered gelatin and 100ml boiling water together and stir until the gelatin has dissolved and set aside. For the coffee, either add 1 tsp instant coffee to 30ml boiling water or use 30ml worth of espresso for this recipe. *Please note, adding coffee is optional but not the additional liquid - you'd still need to add the additional 30ml boiling water otherwise it'll affect the consistency of the pudding.
Add the milk, cream, condensed milk, instant/espresso coffee (30ml), gelatin mixture, cocoa powder and salt to a blender and blend for a minute. Meanwhile, lightly brush your mold with vegetable oil to allow a quick release.
Immediately, pour the chocolate mixture into your mold and evenly smooth out the surface. Lightly tap and shake the mold to release any unwanted air bubbles.
Refrigerate for 4 hours or preferably overnight.
Once set, dip the mold in boiling water for 5 seconds. Place your serving plate on top and flip. Remove the mold and start preparing your ganache and roasted almonds. Add the chopped dark chocolate to the warmed cream and mix until fully melted and allow to cool off and thicken.
Generously drizzle the ganache over the pudding and sprinkle over the chopped roasted almonds.
