Prepare: Chop walnuts and mix with sifted confectioners’ sugar. Caramelize both in a coated frying pan over medium heat, stirring until golden brown. Then cool on a plate. Drain the apricots in a sieve and cut some of the fruit into compartments or wedges. Spread a round dish (capacity: ½ liter, O 16 cm) with cling film, the film should protrude.
Prepare: Place the cold milk and whipped cream with the cooled walnuts in a tall mixing bowl rinsed with hot water. Add the cream powder and stir briefly with a mixer (whisk) at the lowest speed. Then beat the mixture for 3 minutes at the highest speed. Fill mousse into prepared bowl, spread smoothly and place in a freezer for at least 3 hours.
Place chocolate in a small freezer bag form and seal tightly. Put the bag in a water bath and let the chocolate melt at low temperature. Using the foil, turn the mousse out onto a flat plate and remove the foil. Cut a small corner of the freezer bag into small pieces and sprinkle the semi-frozen mousse with it and garnish with the apricots. Bring the remaining apricots to the table.
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