Heat Licor 43 in a saucepan and dissolve gelatin in it. Leave to cool completely. Beat the sour cream with sugar, add the soluble coffee and mix with the liqueur and gelatine. Add the mascarpone cheese, gently mix with the spatula and leave the mousse for an hour in the refrigerator. Prepare Churros as instructed on the package. Drain on kitchen paper.
Sprinkle with cinnamon sugar and serve with Licor 43 coffee mousse. Sprinkle with chopped mocha coffee.
Sprinkle a portion with powdered sugar and a little bit of crushed almonds.