Chestnut And Whiskey Mousse With Chocolate And Walnut Biscuit And Chocolate Sauce
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Chestnut Puree1 cup
Whiskey210 g
Cream4 cups
Whipping Cream20
Egg Yolks360 g
Sugar25
Egg Whites150 g
Cocoa Powder200 g
Water110 g
Chocolate (chopped)4 tbsps
Honey1 cup
Bourbon1 tsp
Ground Black PepperDirections:
1
Bring the whiskey and the 3/4 cup cream to a boil
2
Remove from heat and add the gelatin leaves
3
Pour into a mixing bowl with the chestnut puree
4
Mix with a "La Feuille" (a paddle mixer)
5
Mix until the mixture cools down
6
Fold the whipped cream into the chestnut whiskey mixture with a spatula, forming a mousse
7
Reserve in a plastic pastry bag
8
Preheat oven to 350 F
9
In a bowl mix the yolks and 12
10
Sugar to a ribbon
11
With a spatula fold in cocoa and chopped walnuts
12
Mix well
13
In a separate bowl whip egg whites with the 8 ounces of sugar, firm but not stiff
14
Fold egg whites into the yolk/sugar mixture
15
Bake on a sheet pan on parchment or silpad for 20 to 30 minutes
16
Bring water and sugar to a boil
17
Remove from heat
18
Add whiskey (no heat)
19
Bring the water and the sugar to a boil in a large, stainless steel pot
20
Add the cocoa powder and whisk until smooth
21
Add the chopped chocolate, honey, bourbon, pepper, and espelette
22
Turn in sorbet or ice cream machine
23
Soak gelatin sheets in ice water
24
Bring water and sugar to a boil
25
Slowly wisk in cocoa powder, then the cream
26
Bring to a boil
27
Strain mixture of any lumps and cool down to 144 degrees F
28
Remove gelatin sheets from water, squeeze dry, and then mix into chocolate
29
Cool down completely
30
Assembly of Dessert: Cut 12, 1 1/2 and 3 inch discs out of the chocolate and walnut biscuit
31
Using 12 silicone dome molds, take the mousse and fill each mold a quarter of the way up
32
Take the 1 1/2 inch disc and put it into the mold, pressing it into the mousse until level with it
33
Take the mousse and fill the molds, filling till 1/2 inch from the top of the mold
34
Brush the discs heavily with the whiskey syrup
35
Set aside
36
Fully melt chocolate glaze inside of a pourable container
37
Cool down till chocolate is at room temperature or cool to the touch
38
Place completely frozen chocolate mousses on a wire rack
39
Slowly pour chocolate over each bomb till thoroughly coated
40
Put onto a sheet tray and refrigerate for an hour
41
Plating of Dessert: Brush some melted chocolate glaze onto a circular plate going from ten o clock to two o clock
42
Take the 3 inch disc and press it into the mold
43
Should be level with the mold
44
Freeze for 4 to 5 hours or until completely frozen
45
Place the chocolate mousse at ten o clock on the plate and the wedge opposite it at two o clock
46
Take one finished chocolate mousse and cut a wedge out of it
47
Take a quenelle of chocolate sorbet and place it at four o clock on the plate