It seems that the season of Christmas recipes is open 😂! In reality, it’s a dessert that can be enjoyed throughout the winter and even simply when the mood takes us 😉! None of the ingredients is hard to find: this chocolate chestnut from Liège has the hallmarks of gourmet and seasonal recipes: chocolate, whipped cream and chestnut cream. It’s ultra greedy, slightly regressive and easy to make. The base is made of a chocolate cream. We start by making this first layer and let it set in the refrigerator.
During this time, we take the layer of chestnut cream. I made it with egg white and not cream to add a little lightness to the whole and to make it airy. Finally, we finish with a generous layer of homemade whipped cream and reserve in the refrigerator until ready to serve. To refine the decoration, sprinkle with sifted cocoa and you can also add shavings or small chocolate balls (I used small crunchy balls from Valrhona).
At the tasting, we do not need to be asked to start the three layers at the same time. The flavors and textures blend very nicely. It’s up to you to see if you get started, whether it’s for Christmas… or not!
Liège chocolate brown:
Liège chocolate brown
An ultra-gourmet version with chestnuts of the famous Liège chocolate.
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- 300 g chestnut cream
- 100 g dark chocolate cut into pieces
- 30 key of milk
- 4 Gelatin sheets
- 2 tablespoons cornflour
- 3 egg whites
- 30 key very cold liquid cream
- 2 3 tablespoons of icing sugar
- cocoa for decoration
- vermicelli or chocolate pearls (optional)
Put the gelatin in a bowl of cold water to rehydrate it.
Meanwhile, put the dark chocolate in a small bowl.
Heat the milk, bring to a simmer then pour over the chocolate.
Add the cornstarch while whisking, put everything back in the saucepan.
Allow to thicken while whisking then remove from heat.
Pour into verrines and chill.
Place the chestnut cream in a saucepan and heat gently to melt it.
Remove from the heat, add the drained gelatin and mix.
Whip the egg whites until stiff then add half to the cooled chestnut cream.
Add the other half more delicately and spread over the chocolate cream, in the verrines.
Place in the fridge for at least 2 hours.
Whip the whipping cream, add the icing sugar.
Place the whipped cream in a piping bag and decorate the verrines.
Sprinkle with pure cocoa.
You can add sprinkles or chocolate pearls.
Keep fresh until ready to serve.