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Autumn Joy! Chocolate Marron Mousse Recipe

Autumn Joy! Chocolate Marron Mousse Recipe
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Serving : 4
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Prepare the ingredients before making Autumn Joy! Chocolate Marron Mousse in your home. Then, follow these steps below to serve Autumn Joy! Chocolate Marron Mousse for your family or friends.

Ingredients: Autumn Joy! Chocolate Marron Mousse

  • Cocoa Almond Biscuit
  • 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
  • Chocolate Mousse
  • 70 grams Heavy cream
  • 30 grams Dark chocolate bar
  • Marron Mousse:
  • 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

How to Make Autumn Joy! Chocolate Marron Mousse

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Autumn Joy! Chocolate Marron Mousse in your home by yourself.

    Step 1
  • Sift the ingredients marked ● and transfer to a bowl. Add the egg and stir together until the consistency thickens.
  • Step 2
  • Mix the egg white and sugar with an electric mixer.
  • Step 3
  • Add melted butter into the bowl from Step 1.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
  • The strip of biscuit should wrap all around the mold without spaces in between.
  • Step 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.)
  • Step 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.
  • Step 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.
  • Step 11
  • Pour the mixture into the mold from Step 8 and chill again in the fridge.
  • Step 12
  • For marron mousse: Pour milk and sugar into a mug and microwave for 50 seconds. When the sugar dissolves, it is ready.
  • Step 13
  • Pour the marron paste into a bowl and add Step 12 little by little. Also add the rum.
  • Step 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.
  • Step 15
  • Pour in the remaining whipped cream and combine.
  • Step 16
  • Transfer this to the mold and chill in the fridge once again.
  • Step 17
  • Finally remove the mousse from the mold and decorate as you like.
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