Delight with chocolate-brown mousses

(For the spoon biscuit):

Preheat the oven on a thermostat 5. Beat the yolk with the sugar to the ribbon. Add flour and cornflour.

Beat the egg white very stiff and add to the mixture. <span title=”Attention, il ne faut pas trop mélanger, le blanc risque de retomber.

Be careful, do not mix too much, the white may fall.

Place this dough on a baking sheet lined with parchment paper.

It should be 1/2 cm thick and wide enough to cover the circle or mold used.

Allow the dough to shrink a little while cooling. Bake for 10 minutes.

Peel off the baking paper as soon as you leave the oven.

After 15 minutes, cut the cake using the circle as a cookie cutter (if you use a mold, you can cut this biscuit with a knife).

Realization of the very chocolate mousse:

Melt the chocolate in a bain marie. Add the egg yolk to the melted chocolate, beating energetically.

Beat the egg whites in very firm snow.

Place this mousse on the biscuit.

Let the foam take 1 hour in the refrigerator.

Finally :

Make the chestnut mousse: Take care to put the chestnut cream in the refrigerator so that it is cold. Beat the chestnut cream until it becomes a lighter color. This makes it lighter and creamier. Beat the liquid cream in firm chantilly and add the chestnut cream.

Pour this mixture over the chocolate mousse and refrigerate for 6 hours.