Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, chestnut-chocolat mousse. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse. Chocolate Mousse - the ultimate chocolate fix. Make a sidecut in each chestnut.
Chestnut-Chocolat Mousse is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chestnut-Chocolat Mousse is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook chestnut-chocolat mousse using 4 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut-Chocolat Mousse:
- Get 275 grams Chestnuts or 1,25 dl canned chestnutmash
- Prepare 4 Eggs
- Prepare 150 grams Chocolate (I used milk chocolate)
- Get 2 tbsp Sugar
Once the chocolate has melted, use a potato masher to break up the lumps. This is a gluten free recipe for a wonderful cake that has multiple layers of chestnut sponge, chocolate mousse and meringue. It is also contains detailed instructions for assembly. Place remaining cake square atop mousse layer.
Steps to make Chestnut-Chocolat Mousse:
- Make a sidecut in each chestnut
- Fill a pot with cold water, add the chestnuts and bring to a boil
- Boil for 20 minutes
- When the chestnuts are cold enough, peel them and mix in a blender
- Melt the chocolate
- Mix the egg yolks and add the chocolate and the chestnutmix
- Mix the egg whites until set and add te sugar, one spoon at a time
- Mix the egg whites with the chocolate mix
- Divide into cups and put in the fridge for about 4 hours or overnight
Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain. Split the chocolate cream mixture evenly between two. As an experiment, I also tried the chestnut pots as chestnut chocolate mousses: the mousses were more work and not as good; this - lazy - way provides a much more meltingly luscious texture. This chestnut mousse is rich, creamy, light and airy. Today, I share with you both the classic and eggless version as well as the vanilla or chocolate variation of this dessert.
So that is going to wrap it up with this special food chestnut-chocolat mousse recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
