Melt 3/4 of the chocolate over a double boiler.
Whip the cream soft peaks, or just until it is thickening and you can see the marks from the beater running through it. If you whip it too much the mousse will lose its luscious texture.
Add the chocolate and continue to mix until it is thick. (If you’ve had issues with the chocolate seizing as you Gently fold ⅓ of cream into the chocolate, then repeat with another ⅓ and then rest.)
Fill cups. I did 4 servings, but they recommend 6. Refrigerate for about an hour or longer before serving.
Once the mousse is chilled, crush the almonds, mix with the cinnamon and scatter them with the remaining chopped chocolate over the mousse.
Melt egg whites, cream of tartar and sugar in the bowl to a stand mixer over a double boiler, until there is no graininess left. Place on a stand mixer with whip attachment and beat on high until they form stiff peaks. Mix in nutmeg.
Pipe over the nuts and chocolate.
Use a kitchen Blow Torch to toast the meringue. They can be made several hours ahead of time.