Chestnut and Whiskey Mousse with Chocolate and Walnut Biscuit & Chocolate Sauce

Total Time:
1 hr 30 min
45 min
45 min


  • Chestnut and Whiskey Mousse
  • 16 ounces chestnut puree
  • 1 cup whiskey (Recommended Maker's Mark)
  • 3/4 cup cream
  • 5 gelatin leaves
  • 4 cups whipping cream
  • 20 egg yolks
  • 12 1/2 ounces sugar
  • 25 egg whites
  • 8 ounces sugar
  • 1 .2 oz. cocoa powder
  • 4 .5 oz. walnuts (chopped finely in a food processor)
  • 2 cups water
  • 1 cup sugar
  • 1/2 cup whiskey
  • 2 cups water
  • 1/4 cup sugar
  • 10 tablespoons cocoa powder
  • 4 ounces chocolate, chopped
  • 4 tablespoons honey
  • 1/2 cup bourbon
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon espelette powder
  • 6 gelatin sheets
  • 7 ounces water
  • 12 3/4 ounces sugar
  • 5 1/4 ounces cocoa powder
  • 7 1/2 ounces cream
  • Brush the discs heavily with the whiskey syrup. Set aside.
  • Take the 3 inch disc and press it into the mold. Should be level with the mold.
  • Freeze for 4 to 5 hours or until completely frozen.
  • Take one finished chocolate mousse and cut a wedge out of it.
  • Take a quenelle of chocolate sorbet and place it at four o clock on the plate.
  • Bring the whiskey and the 3/4 cup cream to a boil. Remove from heat and add the gelatin leaves.

  • Pour into a mixing bowl with the chestnut puree. Mix with a "La Feuille" (a paddle mixer).mix until the mixture cools down Fold the whipped cream into the chestnut whiskey mixture with a spatula, forming a mousse. Reserve in a plastic pastry bag.

  • Chocolate and Walnut Biscuit

  • Preheat oven to 350F.

  • In a bowl mix the yolks and 12.5 oz. sugar to a ribbon.With a spatula fold in cocoa and chopped walnuts. Mix well. In a separate bowl whip egg whites with the 8 ounces of sugar, firm but not stiff. Fold egg whites into the yolk/sugar mixture. Bake on a sheet pan on parchment or silpad for 20 to 30 minutes.

  • Syrup for Biscuit

  • Bring water and sugar to a boil. Remove from heat. Add whiskey (no heat).

  • Spiced Chocolate Sorbet

  • Bring the water and the sugar to a boil in a large, stainless steel pot. Add the cocoa powder and whisk until smooth. Add the chopped chocolate, honey, bourbon, pepper, and espelette.

  • Turn in sorbet, or ice cream machine.

  • Chocolate Glaze

  • Soak gelatin sheets in ice water. Bring water and sugar to a boil. Slowly wisk in cocoa powder, then the cream. Bring to a boil. Strain mixture of any lumps and cool down to 144 degrees F.

  • Remove gelatin sheets from water, squeeze dry, and then mix into chocolate. Cool down completely.

  • Assembly of Dessert

  • Cut 12, 1 1/2 and 3 inch discs out of the chocolate and walnut biscuit.

  • Using 12 silicone dome molds, take the mousse and fill each mold a quarter of the way up.

  • Take the 1 1/2 inch disc and put it into the mold, pressing it into the mousse until level with it.

  • Take the mousse and fill the molds, filling till 1/2 inch from the top of the mold.

  • Fully melt chocolate glaze inside of a pourable container. Cool down till chocolate is at room temperature or cool to the touch. Place completely frozen chocolate mousses on a wire rack.

  • Slowly pour chocolate over each bomb till thoroughly coated. Put onto a sheet tray and refrigerate for an hour.

  • Plating of Dessert

  • Brush some melted chocolate glaze onto a circular plate going from ten o clock to two clock.

  • Place the chocolate mousse at ten o clock on the plate and the wedge opposite it and two o clock.

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