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1
Sift the ingredients marked and transfer to a bowl.
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2
Add the egg and stir together until the consistency thickens.
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3
Mix the egg white and sugar with an electric mixer.
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4
Add melted butter into the bowl from Step 1.
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5
Add half of the meringue from Step 2 into the bowl in Step 3 and combine.
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6
Then transfer to the remaining meringue and mix well.
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7
Line a baking tray with a 28x28 cm sheet of baking paper.
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8
Pour in the mixture and sprinkle almonds on top.
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9
Bake in a preheated 375F/190C oven for 10 minutes.
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10
Once baked, let it cool down completely.
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11
Cut into the shape of your mold.
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12
The pan is 15 cm in diameter and 6 cm in height, so I cut out a 3 cm strip to go around the edges of the pan.
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13
The strip of biscuit should wrap all around the mold without spaces in between.
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14
Press the remaining biscuit into the base of the mold.
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15
Then chill the mold in the fridge.
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16
(I covered it first with clear plastic film, although you can't see it.)
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17
Make the mousse.
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18
Beat heavy cream for the chocolate and marron mousse with an electric mixer.
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19
Please be careful not to over-whip the cream.
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20
Refer to the picture.
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21
For chocolate mousse: Melt the chocolate in a double boiler or in the microwave.
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22
Once the chocolate is melted, add 70 g of whipped heavy cream and combine.
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23
Pour the mixture into the mold from Step 8 and chill again in the fridge.
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24
For marron mousse: Pour milk and sugar into a mug and microwave for 50 seconds.
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25
When the sugar dissolves, it is ready.
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26
Pour the marron paste into a bowl and add Step 12 little by little.
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27
Also add the rum.
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28
Melt the gelatin in the microwave and add a little of the mixture from Step 13.
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29
Then mix with the rest of Step 13.
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30
Pour in the remaining whipped cream and combine.
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31
Transfer this to the mold and chill in the fridge once again.
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32
Finally remove the mousse from the mold and decorate as you like.
