Autumn Joy! Chocolate Marron Mousse

Name: Autumn Joy! Chocolate Marron Mousse
Yield: 4 servings
Cuisine: American
Ingredients: 1 Egg; 40 grams ●Powdered sugar; 40 grams ●Almond flour; 5 grams ●Cocoa powder; 10 grams ●Cake flour; 1 Egg white; 10 grams Sugar; 10 grams Butter; 5 grams Diced almond; 70 grams Heavy cream; 30 grams Dark chocolate bar; 90 grams Chesetnut paste (I used Sabaton brand); 30 grams Milk; 10 grams Sugar; 130 grams Heavy cream; 3 grams Gelatin (soaked with 1 tablespoon of water); 1 tsp Rum

cookpad.japan @cookpad_jp

I had made Mont Blanc and wanted to use the leftover marron paste and heavy cream.
I created this recipe and it turned out really well. My father doesn't usually eat cake, but he said this was delicious!
It takes a bit of time, but the result won't disappoint. I am very confident you will enjoy the taste.

While making the mousse, I covered the bottom of the mold with a sheet of clear plastic film. It is very easy to remove, so I recommend it. Recipe by nyonta

cookpad.japan @cookpad_jp

While making the mousse, I covered the bottom of the mold with a sheet of clear plastic film. It is very easy to remove, so I recommend it. Recipe by nyonta

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Ingredients

4 servings

Cocoa Almond Biscuit
1Egg
40 grams●Powdered sugar
40 grams●Almond flour
5 grams●Cocoa powder
10 grams●Cake flour
1Egg white
10 gramsSugar
10 gramsButter
5 gramsDiced almond
Chocolate Mousse
70 gramsHeavy cream
30 gramsDark chocolate bar
Marron Mousse:
90 gramsChesetnut paste (I used Sabaton brand)
30 gramsMilk
10 gramsSugar
130 gramsHeavy cream
3 gramsGelatin (soaked with 1 tablespoon of water)
1 tspRum

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Steps

1

Sift the ingredients marked ● and transfer to a bowl. Add the egg and stir together until the consistency thickens.
2

Mix the egg white and sugar with an electric mixer.
3

Add melted butter into the bowl from Step 1.
4

Add half of the meringue from Step 2 into the bowl in Step 3 and combine. Then transfer to the remaining meringue and mix well.
5

Line a baking tray with a 28x28 cm sheet of baking paper. Pour in the mixture and sprinkle almonds on top. Bake in a preheated 375F/190C oven for 10 minutes.
6

Once baked, let it cool down completely. Cut into the shape of your mold. The pan is 15 cm in diameter and 6 cm in height, so I cut out a 3 cm strip to go around the edges of the pan.
7

The strip of biscuit should wrap all around the mold without spaces in between.
8

Press the remaining biscuit into the base of the mold. Then chill the mold in the fridge. (I covered it first with clear plastic film, although you can't see it.)
9

Make the mousse. Beat heavy cream for the chocolate and marron mousse with an electric mixer. Please be careful not to over-whip the cream. Refer to the picture.
10

For chocolate mousse: Melt the chocolate in a double boiler or in the microwave. Once the chocolate is melted, add 70 g of whipped heavy cream and combine.
11

Pour the mixture into the mold from Step 8 and chill again in the fridge.
12

For marron mousse: Pour milk and sugar into a mug and microwave for 50 seconds. When the sugar dissolves, it is ready.
13

Pour the marron paste into a bowl and add Step 12 little by little. Also add the rum.
14

Melt the gelatin in the microwave and add a little of the mixture from Step 13. Then mix with the rest of Step 13.
15

Pour in the remaining whipped cream and combine.
16

Transfer this to the mold and chill in the fridge once again.
17

Finally remove the mousse from the mold and decorate as you like.