Walnut and chestnut chocolates

by Tom Aikens
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servings12
2 hours 30 minutes

Ingredients

Chocolate mousse

  • 100g of 64% dark chocolate
  • 80g of caster sugar
  • 6ml of liquid glucose
  • 15ml of water
  • 3 egg yolks

Anglaise

  • 2 egg yolks
  • 35g of caster sugar
  • 125ml of milk
  • 125ml of double cream
  • 10g of instant coffee granules
  • 1/2 vanilla pod

Walnut caramel

  • 110g of caster sugar
  • 15g of glucose
  • 25ml of water
  • 100g of walnuts

Italian meringue

  • 180g of caster sugar
  • 40ml of water
  • 15g of glucose
  • 3 egg whites

Chestnut cream

  • 100g of chestnut purée
  • 75ml of whipping cream, whipped
  • 15g of chestnuts, chopped

Method

1
To make the anglaise, place the yolks in a bowl, add the sugar and cream together with a whisk. Infuse the milk, cream, coffee and a split and scraped vanilla pod for approximately 20 minutes. Pour the milk mixture onto the egg and sugar mix
  • 2 egg yolks
  • 35g of caster sugar
  • 125ml of milk
  • 125ml of double cream
  • 10g of instant coffee granules
  • 1/2 vanilla pod
2
Cook over a low heat until it reaches 85°C and then chill
3
To make the chocolate mousse, boil the sugar and glucose with the water and cook to the soft ball stage (112-116°C), when a blob of syrup dropped into water will form a very soft ball. Place the egg yolks in a bowl, pour over the syrup and whip up until light
  • 80g of caster sugar
  • 6ml of liquid glucose
  • 15ml of water
  • 3 egg yolks
4
Melt the chocolate and then add to the egg and syrup mixture. Place in the refrigerator to set
  • 100g of 64% dark chocolate
5
To make the Italian meringue, bring the sugar, water and glucose to the boil and skim off any scum. When the sugar has reached 110°C, start to whisk the egg whites in a food processor with a whisk attachment
  • 180g of caster sugar
  • 40ml of water
  • 15g of glucose
  • 3 egg whites
6
Bring the sugar to a soft boil. When it reaches 121°C, remove from the heat. Turn down the mixer and slowly add the boiled sugar to the egg whites. Beat until cool, for about 15 minutes
7
To make the walnut caramel, heat the sugar, glucose and the water until they form a caramel consistency
  • 110g of caster sugar
  • 15g of glucose
  • 25ml of water
8
Coarsely chop and add the walnuts, then place onto a silicone baking mat to cool. When it has set hard, place in a blender and break down to a coarse crumb
  • 100g of walnuts
9
To make the chestnut cream, mix 125g of the Anglaise and the chestnut purée together, then add 75g of the Italian meringue and the whipped cream, then the chopped chestnuts
  • 100g of chestnut purée
  • 75ml of whipping cream, whipped
  • 15g of chestnuts, chopped
10
Pipe the chestnut cream at the back of the spoon, then the chocolate mousse at the front, then cover in walnut crumbs and serve