Chocolate chestnut mousse
Instructions
Put in the mixer the chestnut cream milk; Add the cocoa, cognac and whisk until a smooth cream.
In a bowl, whip the egg whites with a pinch of salt using an electric mixer; Add the icing sugar and continue whipping until you get a very thick snow and shines.
Gently pour the cream of chestnuts, pour the mousse into 4 bowls and let cool in refrigerator for at least 30 minutes.
With a potato peeler, cut the chocolate curls, use them to garnish the cups and serve.
Ingredients and dosing for 4 persons
- 300 g of cream of chestnuts canned in brine
- 1/2 cup of milk
- 40 g of bitter cocoa powder
- 100 g of icing sugar
- 2 egg whites
- 4 tablespoons of cognac
- 30 g of white chocolate
- 1 pinch of salt