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1
Preheat oven to 160C.
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2
Mix the softened butter, icing sugar, ground almonds, 25 grams egg, 30 grams flour, and a pinch of salt.
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3
When the mixture is consistent, add 90 grams flour and mix quickly. (Do not wait until it makes a ball.)
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4
Spread between 2 greaseproof sheets of paper.
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5
Cut out the desired shapes and freeze for at least 20 minutes.
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6
Bake for about 15 minutes.
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7
Melt the chocolate and butter together.
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8
Whisk the egg whites with sugar until they form peaks.
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9
Whisk in the egg yolk.
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10
Drizzle the chocolate/butter in, then using a spatula mix gently.
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11
Pour over the pastry previously baked.
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12
Bake 10 minutes at 180C.
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13
Cool and freeze everything. (Freezing will allow the chestnut to spread without breaking the biscuit).
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14
In a bowl, mix the chestnut cream, the chestnut puree, and the butter until combined thoroughly.
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15
Add a dash of rum.
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16
Place plastic wrap on the bowl-the wrap must touch the cream.
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17
Remove the cake from the freezer and gently spread the chestnut cream on the cake.
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18
Return immediately to the freezer.
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19
Soften gelatin in cold water.
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20
Boil the milk, then add the softened gelatin.
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21
Stir until dissolved.
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22
Pour 1/3 of the liquid over the chocolate (melted), stir, then pour the rest. The texture should be smooth and shiny.
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23
The mixture should remain at 40/45C (reheat if necessary).
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24
Mount the whipped cream, it should be a bit liquid.
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25
Stir a large spoonful of chocolate cream (the temperature is important because cream that is too hot would melt) stir vigorously, then add the remaining cream and fold it gently to the chocolate.
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26
Pour the mousse into the mould.
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27
Freeze.
