Autumn Joy! Chocolate Marron Mousse. These individual Chocolate Mousse Cakes take small rounds of a moist and dense flourless chocolate cake and tops them with a swirl of chocolate mousse. They look especially eye popping when you garnish them with a bright red raspberry. Many will appreciate that this is a gluten free dessert. Узнать причину. Закрыть.
One spoonful of this Chocolate Mousse and you will be hooked forever. Merveilleuse mousse aux marrons façon « Marronsuiss' » : Recette qui ne paye pas de mine tant elle est simple mais qui fait beaucoup, beaucoup d'effet par sa finesse et sa légèreté. La gélatine est dosée de manière à obtenir un bavarois démoulable mais qui reste mousseux et pas du tout gélatineux. You can have Autumn Joy! Chocolate Marron Mousse using 20 ingredients and 17 steps. Here is how you cook that.
Ingredients of Autumn Joy! Chocolate Marron Mousse
- It’s of Cocoa Almond Biscuit.
- It’s 1 of Egg.
- You need 40 grams of ●Powdered sugar.
- You need 40 grams of ●Almond flour.
- Prepare 5 grams of ●Cocoa powder.
- You need 10 grams of ●Cake flour.
- You need 1 of Egg white.
- It’s 10 grams of Sugar.
- You need 10 grams of Butter.
- It’s 5 grams of Diced almond.
- Prepare of Chocolate Mousse.
- You need 70 grams of Heavy cream.
- You need 30 grams of Dark chocolate bar.
- Prepare of Marron Mousse:.
- Prepare 90 grams of Chesetnut paste (I used Sabaton brand).
- You need 30 grams of Milk.
- You need 10 grams of Sugar.
- It’s 130 grams of Heavy cream.
- Prepare 3 grams of Gelatin (soaked with 1 tablespoon of water).
- You need 1 tsp of Rum.
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Genoise. For this recipe, we take two layers of Chocolate Genoise and Next, the two Genoise layers are sandwiched together with a thin layer of raspberry jam and a rich and creamy Chocolate Mousse. Monrovia's Autumn Joy Sedum details and information. Learn more about Monrovia plants and best practices for best possible plant performance.
Autumn Joy! Chocolate Marron Mousse instructions
- 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 28×28 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..
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Serve in goblets topped with more whipped cream and shaved chocolate, if desired. Cadbury Wispa Chocolate Dessert is a delicious yet intensely chocolatey rush of the tiniest bubbles with the biggest taste, covered in smooth Cadbury milk chocolate. Une mousse au chocolat et aux marrons, une associationde choc entre les deux saveurs. Incorporer les blancs d'oeufs au mélange chocolat crème de marron à l'aide d'une spatule en plastique souple et en soulevant la masse délicatement.
