Leave the pudding glasses to go cold in the fridge.
For the cake base: Break the brioche slices into small pieces. Soak them in kirsch.
For the ganache: Bring the 320ml of double cream to the boil in a saucepan. Break the chocolate into small pieces if necessary and place in a heatproof bowl.
When the cream comes to the boil, pour the cream onto the chocolate and stir until all of the chocolate has melted and you have a glossy ganache. Allow the ganache to cool and leave at room temperature.
In another bowl, lightly whisk the remaining whipping cream until it just begins to thicken.
Fold this cream into the ganache until evenly distributed. Transfer this mixture to a piping bag.
Remove the glasses from the fridge and place few pieces of brioche in the bottom of the glass. Spoon in the griottine cherries. Next, pipe in the chocolate mousse until the glass is almost two thirds full.
Place the glasses back in the fridge and refrigerate for at least 30 minutes to allow the mousse to set.
Mix the cream, icing sugar and kirsch together in a bowl. Pour the mixture into a siphon. Screw the lid onto the siphon making sure it is tight. Shake the siphon vigorously for 10 seconds.
Charge the siphon with the compressed air and refrigerate until you are ready to serve.
Pre-heat the oven to 180'C.
Spread the chopped almonds on a baking sheet and toast in the oven until lightly browned (about 5 minutes).
Cook the sugar in a saucepan over a low heat until it melts to a light golden caramel. Add the almonds and the butter and stir until completely absorbed.
Pour the nougatine onto a baking sheet lined with a silicone mat. Allow the nougatine to cool and become brittle. When brittle, break the nougatine into uneven shards.
Remove the trifles from the fridge. Top the trifle with the kirsch cream and finish with a shard of the nougatine tuile and a dusting of icing sugar.
«Take care when finishing the mousse. Make sure not to over whisk the cream or the finished mousse will be too firm.»