Preheat the oven to 140°C.

To make the mousse, place the sugar and 145ml cream in a saucepan and bring to a simmer. Pour the hot cream mixture over the egg yolks and whisk until combined.

Bloom the gelatine in cold water until softened. Squeeze out any excess water, then add the gelatine to the warm cream mixture, stirring until completely dissolved.

Place the chocolate in a microwave-safe bowl and gently melt. Add the melted chocolate to the cream mixture and stir until smooth and fully combined.

In a stand mixer fitted with the whisk attachment, whip the remaining cream to firm peaks. Gently fold the whipped cream through the chocolate mixture until evenly combined.

Spoon the mousse into a deep bowl, baking tray, or individual serving cups and smooth the surface with a palette knife. Refrigerate overnight to set. If using individual cups or bowls, the mousse will set in approximately 6 hours.

Scatter the flaked almonds over a small, lined baking tray and roast for 8-10 minutes, or until golden brown. Remove from the oven and allow to cool completely.

To serve, sprinkle the toasted almonds generously over the chocolate mousse and serve with a glass of Pepperjack Pinot Noir.