Frozen Mocha Praline Mousse

1. Line baking sheet with sides in aluminum foil.
2. Combine sugar and water and cream of tartar in a heavy saucepan.  Bring to a boil and cook without stirring until mixture turns a deep golden caramel color.  Stir in nuts, then quickly pour mixture out onto lined baking sheet.
3. Use a spatula to separate any nuts that may be stuck together and spread them evenly throughout caramel.
4. Allow praline mixture to cool and harden, then peel it away from foil.  Break candy into pieces and put into a food processor (fitted with a steel blade) or a blender and grind to a fine powder.  (Reserve several candy pieces for decoration if desired.) Store in an airtight container in freezer until ready to use.

Mousse

1. In a small saucepan, bring water to a boil.  Add instant coffee and chocolate and remove from heat. Stir until chocolate has melted completely, then set aside to cool.
2. In a large bowl, beat 5 egg yolks with 1/2 cup sugar until thick and lemony.  Whisk in cooled chocolate mixture and brandy, and beat until smooth and thick.
3. In another bowl, beat egg whites with a pinch of salt until they begin to hold shape.
4. Turn mixer down to a low speed and add 3 tablespoons sugar, then increase speed and continue to whip until egg whites hold a firm shape, but are not too stiff.
5. Clean beaters and dry them well, then whip cream until it is thick and holds a shape.  Add whipped egg whites and cream to chocolate/coffee mixture and gently fold 3 mixtures together.
6. Half fill dessert glasses with mousse, then sprinkle thick layer of powdered praline mixture over it.  Fill to top with mousse, sprinkle on a little more praline powder, then freeze until set, about 2 hours.  About 5 to 10 minutes before serving, remove from freezer and allow to stand at room temperature.
7. Top with whipped cream and praline candy if desired.