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We hope you got benefit from reading it, now let’s go back to autumn joy! chocolate marron mousse recipe. To make autumn joy! chocolate marron mousse you need 20 ingredients and 17 steps. Here is how you do that.
The ingredients needed to prepare Autumn Joy! Chocolate Marron Mousse:
- Prepare Cocoa Almond Biscuit
- You need 1 Egg
- Prepare 40 grams ●Powdered sugar
- Prepare 40 grams ●Almond flour
- Prepare 5 grams ●Cocoa powder
- Provide 10 grams ●Cake flour
- Provide 1 Egg white
- Get 10 grams Sugar
- Prepare 10 grams Butter
- Prepare 5 grams Diced almond
- Take Chocolate Mousse
- Provide 70 grams Heavy cream
- Get 30 grams Dark chocolate bar
- Provide Marron Mousse:
- Take 90 grams Chesetnut paste (I used Sabaton brand)
- Prepare 30 grams Milk
- Use 10 grams Sugar
- Take 130 grams Heavy cream
- Provide 3 grams Gelatin (soaked with 1 tablespoon of water)
- Use 1 tsp Rum
Instructions to make Autumn Joy! Chocolate Marron Mousse:
- Sift the ingredients marked ● and transfer to a bowl. Add the egg and stir together until the consistency thickens.
- Mix the egg white and sugar with an electric mixer.
- Add melted butter into the bowl from Step 1.
- 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.
- 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.
- 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.
- The strip of biscuit should wrap all around the mold without spaces in between.
- 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.)
- 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.
- 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.
- Pour the mixture into the mold from Step 8 and chill again in the fridge.
- For marron mousse: Pour milk and sugar into a mug and microwave for 50 seconds. When the sugar dissolves, it is ready.
- Pour the marron paste into a bowl and add Step 12 little by little. Also add the rum.
- Melt the gelatin in the microwave and add a little of the mixture from Step 13. Then mix with the rest of Step 13.
- Pour in the remaining whipped cream and combine.
- Transfer this to the mold and chill in the fridge once again.
- Finally remove the mousse from the mold and decorate as you like.
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