Chestnut And Whiskey Mousse With Chocolate And Walnut Biscuit & Chocolate Sauce Recipe

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10 tablespoons cocoa powder

7 ounces water

Take the 3 inch disc and press it into the mold. Should be level with the mold.

1/2 teaspoon espelette powder

5 gelatin leaves

4 tablespoons honey

4.5 oz. walnuts (chopped finely in a food processor)

8 ounces sugar

Brush the discs heavily with the whiskey syrup. Set aside.

7 1/2 ounces cream

Take a quenelle of chocolate sorbet and place it at four o clock on the plate.

20 egg yolks

1 cup sugar

1/2 cup bourbon

1.2 oz. cocoa powder

4 ounces chocolate, chopped

5 1/4 ounces cocoa powder

12 1/2 ounces sugar

4 cups whipping cream

6 gelatin sheets

25 egg whites

1/4 cup sugar

1 cup whiskey (Recommended Maker's Mark)

16 ounces chestnut puree

1 teaspoon ground black pepper

3/4 cup cream

2 cups water

12 3/4 ounces sugar

Take one finished chocolate mousse and cut a wedge out of it.

Chestnut and Whiskey Mousse

Freeze for 4 to 5 hours or until completely frozen.

1/2 cup whiskey

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