Choco/Chestnut Desserts for a Gourmet Christmas

On dine chez Nanou
Reviews(1)
Choco/Chestnut Desserts for a Gourmet Christmas
12
19
910
80

Description

Break away from your routine. Try our Choco/Chestnut Desserts for a Gourmet Christmas this morning. You will fall in love with this recipe it will become your new routine. Let us know your thoughts about this Choco/Chestnut Desserts for a Gourmet Christmas by commenting below. You can also give this recipe a star rating for others to follow along. We hope you love this recipe as much as we do. It is delicious! And full of flavor!

Ingredients

60 grams butter (soft)
45 grams powdered sugar
15 grams ground almonds
25 grams eggs (whole, beaten to omelette consistency)
30 grams flour
90 grams flour
30 grams dark chocolate
10 grams butter
1 egg whites
10 grams caster sugar
1 egg yolks
75 grams chestnut cream
75 grams chestnut purée
25 grams butter (soft)
1 dash dark rum
120 grams dark chocolate
2 grams gelatin
100 grams milk
200 grams whipping cream (35/38%)

Directions

1Preheat oven to 160C.
2Mix the softened butter, icing sugar, ground almonds, 25 grams egg, 30 grams flour, and a pinch of salt.
3When the mixture is consistent, add 90 grams flour and mix quickly. (Do not wait until it makes a ball.)
4Spread between 2 greaseproof sheets of paper.
5Cut out the desired shapes and freeze for at least 20 minutes.
6Bake for about 15 minutes.
7Melt the chocolate and butter together.
8Whisk the egg whites with sugar until they form peaks.
9Whisk in the egg yolk.
10Drizzle the chocolate/butter in, then using a spatula mix gently.
11Pour over the pastry previously baked.
12Bake 10 minutes at 180C.
13Cool and freeze everything. (Freezing will allow the chestnut to spread without breaking the biscuit).
14In a bowl, mix the chestnut cream, the chestnut puree, and the butter until combined thoroughly.
15Add a dash of rum.
16Place plastic wrap on the bowl-the wrap must touch the cream.
17Remove the cake from the freezer and gently spread the chestnut cream on the cake.
18Return immediately to the freezer.
19Soften gelatin in cold water.
20Boil the milk, then add the softened gelatin.
21Stir until dissolved.
22Pour 1/3 of the liquid over the chocolate (melted), stir, then pour the rest. The texture should be smooth and shiny.
23The mixture should remain at 40/45C (reheat if necessary).
24Mount the whipped cream, it should be a bit liquid.
25Stir a large spoonful of chocolate cream (the temperature is important because cream that is too hot would melt) stir vigorously, then add the remaining cream and fold it gently to the chocolate.
26Pour the mousse into the mould.
27Freeze.
Discover more recipes from On dine chez Nanou

NutritionView more

910Calories
Sodium13%DV300mg
Fat98%DV64g
Protein31%DV16g
Carbs24%DV72g
Fiber20%DV5g

PER SERVING *

Calories910Calories from Fat580
% DAILY VALUE*
Total Fat64g98%
Saturated Fat34g170%
Trans Fat
Cholesterol205mg68%
Sodium300mg13%
Potassium640mg18%
Protein16g31%
Calories from Fat580
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber5g20%
Sugars34g68%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.