90 g (6 tbsp) butter
225 g (8 oz) unsweetened chestnut puree
2 eggs, separated
30 g (2 tbsp) sugar
25 g (1 oz) unsweetened cocoa
25 g (1 oz) ground almonds
22 ml (1 1/2 tsp) brandy
125 ml (4 fl oz) double cream
8 - 10 blanched almonds
15 g (1 tbsp) chocolate strands
225 g (8 oz) unsweetened chestnut puree
2 eggs, separated
30 g (2 tbsp) sugar
25 g (1 oz) unsweetened cocoa
25 g (1 oz) ground almonds
22 ml (1 1/2 tsp) brandy
125 ml (4 fl oz) double cream
8 - 10 blanched almonds
15 g (1 tbsp) chocolate strands
method
1. Melt the butter and leave to cool.
2. Beat the chestnut puree until it is smooth.
3. Add the butter, egg yolks, sugar, cocoa, almonds and brandy. Mix well.
4. Whisk the egg whites until they are stiff but not dry.
5. Gently fold into the chestnut mixture, starting with one spoonful and gradually adding the remainder.
6. Decorate the mousse with lightly whipped cream, almonds and chocolate strands and chill for at least 2 hours before serving.
2. Beat the chestnut puree until it is smooth.
3. Add the butter, egg yolks, sugar, cocoa, almonds and brandy. Mix well.
4. Whisk the egg whites until they are stiff but not dry.
5. Gently fold into the chestnut mixture, starting with one spoonful and gradually adding the remainder.
6. Decorate the mousse with lightly whipped cream, almonds and chocolate strands and chill for at least 2 hours before serving.
serving amount
serves 4 - 6
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