Mousse Aux Marrons Recipes

CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT

Steps:

• In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
• In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
• In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
• Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
• Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
• To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.

GATEAU AUX MARRONS

Steps:

• Preheat the oven to 350 degrees. Butter an 8-inch round cake pan and line with a round of buttered parchment paper.
• Purée the chestnuts in a food processor. Add the butter and cream and process until smooth. With the machine running, add the egg yolks 1 at a time. Transfer the mixture to a large bowl. Beat the egg whites until stiff and fold into the mixture just until blended. Pour into the pan and smooth the top. Bake until the cake is firm to the touch, 30 to 40 minutes. Cool completely on a wire rack, then place on a serving dish.
• Melt the chocolate in a double boiler and stir in the jam and enough water to thin mixture to a spreadable consistency. Ice cake with a thin layer and decorate with macaroons and marrons glacés.

MOUSSE AUX MARRONS

Steps:

• A préparer dès la veille.
• La veille, mettre sur feu doux les châtaignes (avec leur jus), le sucre roux et le sucre vanillé. Laisser fondre 20 minutes puis passer au mixer pour obtenir une crème lisse. Laisser refroidir puis mettre au frigo.
• Dans un saladier, monter la crème en chantilly: il faut la battre au fouet électrique jusqu'à une consistance de mousse bien ferme. Dans un autre saladier, monter les blancs en neige bien fermes.
• Sortir la crème de marrons du frigo, la battre au fouet électrique en y incorporant les jaunes d'oeuf.
• Pour finir, mélanger les 3 préparations délicatement ensemble puis laisser reposer au frigo pendant 3 heures minimum.