Banana chocolate mousse with almond brittle dust

For mousse
3 small bananas
2 cups milk
¼ cup sugar
100 grams dark chocolate
¼ cup cornstarch
2 cups heavy cream

Puree the bananas until smooth
Mix the banana puree, milk and sugar in a pot and bring to a boil
Mix a little water with the cornstarch until it has dissolved and add to the banana mixture
Stir constantly until the mixture has thicken to a pudding consistency
(puree or strain the pudding if there are any lumps)

Let cool fully
Whip the heavy cream to firm peaks (whipped cream consistency)
Fold the heavy cream into the pudding
Chill and serve

For almond brittle
3/4 cup sugar
2/3 cup light corn syrup
3 tablespoons water
1/2 teaspoon baking soda
1 1/2 cups salted almonds

Grease a sheet pan or baking sheet
Mix the syrup, sugar and water in a pot and boil for 5 minutes with the lid on
Remove the lid and continue boiling until the mixture reaches 300 degrees on a candy thermometer
(If there are sugar crystals on the side of the pot wash them off with a brush and warm water)

Add the baking soda and almond (mixture will foam)
Pour out onto the sheet pan. Let cool
Blend the brittle in a food processor until it becomes dust like
Sprinkle over the mousse immediately before serving