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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Chestnut Cream Cups


Ingredients

For 4 cups

For the chestnut cream:

  • 500g raw chestnuts.
  • 250g water.
  • 250g brown sugar.

For the chestnut mousse:

  • 300g of the chestnut cream from above.
  • 200g mascarpone cheese.
  • 300g heavy cream (35% fat).

You'll also need:

  • Oreo cookies, crushed.

Preparation

- First, peel the chestnuts (you can do this ahead of time). With a sharp knife, make a cut across the top of each chestnut, then boil them in water for six or seven minutes.
- Peel them while they're still warm and place them in a saucepan with the 250g of water and 250g of brown sugar.
- Cook them until they're tender.
- Set aside one whole chestnut for each cup, then blend the rest until you have a
smooth paste. If it seems too thick, add a splash of milk to loosen it up.
- Set aside a third of this chestnut cream and transfer it to a piping bag fitted with a plain tip.
- To the remaining cream, fold in the mascarpone and the whipped heavy cream.
- Now you have your chestnut mousse ready. Transfer it to a piping bag fitted with a large star tip.
- Separately, crush two or three Oreo cookies per cup and place them in the bottom of each cup.
- Pipe in the chestnut mousse.
- Then, add a layer of chestnut cream.
- Finally, top each cup with one whole chestnut.
- Keep them in the fridge until you're ready to serve.

Enjoy!





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