Recipe: at dinner Autumn Joy! Chocolate Marron Mousse

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Recipe: at dinner Autumn Joy! Chocolate Marron Mousse
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Recipe: at dinner Autumn Joy! Chocolate Marron Mousse Delicious, fresh and tasty.

Autumn Joy! Chocolate Marron Mousse. I had made Mont Blanc and wanted to use the leftover marron paste and heavy cream. I created this recipe and it turned out really well. My father doesn't usually eat cake, but he said this was delicious!

My father doesn't usually eat cake, but he said this was delicious!

It takes a bit of time, but the result won't disappoint.

Place the chocolate in a heat-proof bowl, pour over the hot cream and whisk until smooth and well combined.

You can have Autumn Joy! Chocolate Marron Mousse using 20 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Autumn Joy! Chocolate Marron Mousse

  1. It’s of Cocoa Almond Biscuit.

  2. It’s 1 of Egg.

  3. You need 40 grams of ●Powdered sugar.

  4. Prepare 40 grams of ●Almond flour.

  5. You need 5 grams of ●Cocoa powder.

  6. You need 10 grams of ●Cake flour.

  7. You need 1 of Egg white.

  8. Prepare 10 grams of Sugar.

  9. It’s 10 grams of Butter.

  10. You need 5 grams of Diced almond.

  11. You need of Chocolate Mousse.

  12. Prepare 70 grams of Heavy cream.

  13. Prepare 30 grams of Dark chocolate bar.

  14. You need of Marron Mousse:.

  15. It’s 90 grams of Chesetnut paste (I used Sabaton brand).

  16. You need 30 grams of Milk.

  17. Prepare 10 grams of Sugar.

  18. Prepare 130 grams of Heavy cream.

  19. Prepare 3 grams of Gelatin (soaked with 1 tablespoon of water).

  20. It’s 1 tsp of Rum.

This Chocolate Mousse with Cookie Crumbles is even better.

It's smooth, creamy, rich, and so satisfying!

It's smooth, creamy, rich, and so satisfying!

If you're as much of a chocoholic as I am, you'll fall in love with my Chocolate Mousse Cake Recipe too!

Autumn Joy! Chocolate Marron Mousse step by step

  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 cant 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..

Before posting my chocolate mousse recipe, I did a quick search to see if anybody else was making something similar.

Even though I didn't follow a recipe that I'd seen elsewhere, I doubted that I was the only one who makes this type of chocolate mousse.

Now you can pipe your macarons onto your parchment paper and bake!

This is a delicious and light chocolate mousse that is simple to make.

It's made with canned chickpea liquid but you wouldn't know it.