Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup chopped marron glacé
- 1/2 cup semisweet chocolate chips
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate chips until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the chopped marron glacé.
3. In another bowl, beat the egg yolks with the sugar until thick and pale. Stir in the melted chocolate and vanilla extract.
4. In a clean bowl, beat the egg whites with the salt until stiff peaks form.
5. Gently fold the egg yolk mixture into the whipped cream mixture, then fold in the beaten egg whites.
6. Divide the mousse mixture among 4 serving glasses or ramekins. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Simmering water for double boiler
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 28g
Carbohydrates per serving: 28g
Protein per serving: 5g
Substitutions for ingredients:
- You can use bittersweet or dark chocolate instead of semisweet chocolate chips.
- Instead of marron glacé, you can use chopped nuts or dried fruit.
Variations:
- Add a splash of rum or brandy to the mousse mixture for a boozy twist.
- Top the mousse with whipped cream and more chopped marron glacé for added texture and flavor.
Tips and tricks:
- Make sure to fold the egg whites gently into the mousse mixture to avoid deflating the mixture.
- Chill the serving glasses or ramekins before filling them with the mousse to help the mousse set faster.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the mousse as it will cause the texture to change.
Presentation ideas:
Serve the mousse in elegant glasses or ramekins and top with whipped cream and chopped marron glacé.
Garnishes:
Whipped cream and chopped marron glacé
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
Fresh fruit or a light salad
Troubleshooting advice:
- If the mousse is too runny, chill it for longer in the refrigerator.
- If the mousse is too thick, fold in a little more whipped cream to lighten it up.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the mousse in the refrigerator at all times.
Food history:
Marron glacé is a French confection made from chestnuts that have been candied and glazed. It is often used in desserts and pastries.
Flavor profiles:
Rich, creamy, and nutty
Serving suggestions:
Serve as a dessert after a fancy dinner party or as a special treat for a romantic evening.
Related Categories
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Region: French
Taste: Sweet, Rich, Chocolatey, Creamy