Chocolate burnt almond ice cream mountain

Drop the almonds into boiling water for one minute, drain, rinse cold, dry and rub the skins off in a kitchen towel.

Roast the almonds on the middle rack of a 350F oven for 10 to 15 minutes, stirring several times, until chestnut brown.

Put the sugar and water in a saucepan over moderately high heat and swirl by the handle; do not stir with a spoon while it comes to a boil.

Once the liquid is perfectly clear, cover, raise to high and boil several minutes until the bubbles are thick and heavy.

Uncover and continue boiling, swirling gently, until the syrup turns caramel brown; take off the heat.

Stir in the roasted almonds and turn out immediately onto the oiled pan; leave about 20 minutes until cold and hard.

Break up the praline and grind it in a blender four or five tablespoons at a time to small pieces, not a powder.

Swirl the second lot of sugar and water over heat until the sugar has dissolved and the liquid is perfectly clear.

Turn off the heat, stir in the instant coffee, stir in the broken chocolate and cover.

Set the covered pan in a pot of hot water off the heat and let the chocolate melt.

Beat the heavy cream in a bowl set over ice water, circulating the beater to work in air, until doubled in volume and the beater leaves light traces.

Whip the melted chocolate until perfectly smooth and shiny, then beat it a moment over the ice to cool it.

Beat about half the whipped cream into the chocolate, then fold the chocolate mixture into the rest of the cream.

Fold in all but two to three tablespoons of the praline, reserving the rest to finish.

Spoon into a narrow bowl or rounded dish to give the effect of a mountain peak.

Freeze at least four hours.

Just before serving, dip the mold in lukewarm water to loosen, turn the serving dish upside down over it and reverse.

Top with the reserved whipped cream and finish with the reserved praline pieces.