In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat 1 ¾ cups (450 ml) heavy cream to soft peaks. Set aside.
Make a crème anglaise: In a small saucepan over medium heat, combine the milk and ½ cup (120 ml) cream and bring to a simmer.
Meanwhile, in a separate bowl, whisk the egg yolks and granulated sugar until pale. Whisk in the coffee powder.
Pour a small amount of the hot milk and cream into the egg mixture and stir to temper. Continue whisking in the hot milk and cream, working gradually until all the milk mixture has been incorporated to form a custard base.
Put the chocolate in a large bowl.
Return the custard base to the saucepan, and cook over medium-low heat, stirring constantly, until the custard thickens and the temperature reaches 180 degrees, 3 to 4 minutes. Immediately remove from heat and pour the custard over the chocolate pieces. Using a spatula, stir until well combined and the chocolate is melted and smooth.
Gently stir in the softly whipped cream from step 1. Pour into a mold of your choosing and refrigerate for 2 to 3 hours.
To serve: Combine the remaining 2 cups (500 ml) heavy cream with the confectioners’ sugar in a bowl and whip until medium peaks form. Stir in the crushed pink praline. Transfer to a pretty bowl and refrigerate until ready to serve alongside the mousse. Allow people to help themselves.
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