Autumn Joy! Chocolate Marron Mousse
Autumn Joy! Chocolate Marron Mousse

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, autumn joy! chocolate marron mousse. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

I had made Mont Blanc and wanted to use the leftover marron paste and heavy cream. For the mousse, I used milk jam that I had been given as a souvenir from Europe. The chocolate will prevent the tart from co.

Autumn Joy! Chocolate Marron Mousse is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Autumn Joy! Chocolate Marron Mousse is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook autumn joy! chocolate marron mousse using 20 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Autumn Joy! Chocolate Marron Mousse:
  1. Take Cocoa Almond Biscuit
  2. Make ready Egg
  3. Make ready ●Powdered sugar
  4. Take ●Almond flour
  5. Get ●Cocoa powder
  6. Take ●Cake flour
  7. Get Egg white
  8. Prepare Sugar
  9. Get Butter
  10. Get Diced almond
  11. Make ready Chocolate Mousse
  12. Make ready Heavy cream
  13. Take Dark chocolate bar
  14. Take Marron Mousse:
  15. Make ready Chesetnut paste (I used Sabaton brand)
  16. Take Milk
  17. Get Sugar
  18. Make ready Heavy cream
  19. Make ready Gelatin (soaked with 1 tablespoon of water)
  20. Make ready Rum

Top vidéo au hasard - Ma mousse de fruits facile, démonstration. Votre navigateur ne peut pas afficher ce tag vidéo. A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate.

Instructions to make Autumn Joy! Chocolate Marron Mousse:
  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.

Get quality Chocolate Mousse at Tesco. Learn more about our range of Chocolate Mousse. Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Serve in goblets topped with more whipped cream and.

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