Modern seasonal dessert — Chocolate-chestnut mousse with persimmon, praline, and blood orange sauce - photo 1
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Modern seasonal dessert — Chocolate-chestnut mousse with persimmon, praline, and blood orange sauce

Desserts Cakes and Bakes 90 min Medium 10 wyświetleń ~79.94 PLN - (0)
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Description

A modern, seasonal dessert that combines the creamy texture of chocolate-chestnut mousse with the natural sweetness of persimmon, crunchy praline made from almonds and hazelnuts, and a fresh, slightly tangy blood orange sauce. Aesthetically presented — the layers contrast in color: deep chocolate, golden persimmon mousse, shiny orange sauce, and pieces of meringue and praline crystals. Perfect for winter gatherings, holiday dinners, or as an impressive dessert for parties. The combination of textures (smoothness, crunchiness, delicate foam) and flavors (sweetness of chestnuts, bitter chocolate, citrus freshness) makes the dish visually appealing and a delight for the taste buds.

Ingredients Used

Ingredients (16)

Servings:
6
  • Chestnut paste (marron) 300 g
  • Dark chocolate 70% 200 g
  • Agar-agar 4 g
  • Persimmon (kaki) 2.7 szt.
  • Blood orange juice 200 ml
  • Hazelnuts 100 g
  • Butter 30 g
  • Vanilla extract 5 g
  • 36% cream 300 g
  • Blanched almonds 100 g
  • Egg white 90 g
  • Sugar 200 g
  • Orange zest 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Cocoa nibs 30 g
  • Edible gold flakes 1 g
💰 Szacowany koszt dania: ~79.94 PLN (13.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Praline

1

Prepare the praline: heat a dry pan over medium heat. Add almonds (100 g) and hazelnuts (100 g) and toast for 6-8 minutes, stirring every 1-2 minutes with a wooden spoon, until they start to turn golden and smell nutty. Transfer to a bowl, let cool to room temperature. Meanwhile, in a small saucepan, melt 80 g of sugar over medium heat, without stirring with a spoon — you can gently shake the pan until the sugar starts to melt and turns amber (about 6-8 minutes). When the sugar reaches a golden-amber color, remove the pan from the heat and quickly pour the caramel onto a baking sheet lined with parchment paper, spreading it in a thin layer. Sprinkle the toasted nuts over the hot caramel and wait for it to harden (5-10 minutes). Break the praline into pieces and pulse in a food processor to create a coarse crumble — be careful not to blend it into a paste. Finally, while the mixture is still slightly warm, add butter (30 g) and briefly blend to create smaller clumps and a slightly shiny praline crumble.

Ingredients: Blanched almonds, Hazelnuts, Sugar, Butter
Use a heavy steel pan and a baking sheet lined with parchment paper. The caramel is very hot — use hands protected with kitchen gloves and keep children away. If the caramel starts to smoke, remove it from the heat — it is too hot. A food processor works well in short bursts; mixing too long will turn the praline into peanut butter.

Chocolate-Chestnut Mousse

2

Chop the 70% chocolate (200 g) into small pieces and place it in a heatproof dish. In a small saucepan, heat 150 ml of cream (from 300 ml) to just before boiling (small bubbles at the edges, about 80°C) — do not let it boil. Remove from heat, add agar-agar (4 g), and stir vigorously to dissolve the agar. Immediately pour the hot cream over the finely chopped chocolate and wait 1 minute, then stir in smooth circular motions with a spatula until you achieve a smooth ganache. Add the chestnut puree (300 g) and vanilla extract (5 g) — mix until uniform. In a separate clean bowl, whip the remaining 150 ml of cream until soft peaks form (about 2-3 minutes at medium speed) — the traces of the whisk should hold, but the cream should not be completely stiff. Gently fold 1/3 of the whipped cream into the cooled chocolate-chestnut mixture to loosen it, then gently incorporate the rest of the cream using "folding" motions from bottom to top with a spatula until the mixture is homogeneous and fluffy. The mixture should be smooth, slightly shiny, and creamy — not too runny.

Ingredients: Dark chocolate 70%, 36% cream, Agar-agar, Chestnut paste (marron), Vanilla extract
Use a bowl and a silicone spatula, as well as a double-bottomed pot or saucepan. If the ganache is lumpy, you can strain it through a fine sieve. Do not whip the cream too long — it should be soft; if you whip it to butter, the mixture will lose its lightness. Agar needs to be dissolved in hot cream — before adding it to the chocolate, make sure the cream is hot.
3

Pour the mousse into silicone molds or glass cups: evenly divide the mixture for 6 servings (use a spoon or piping bag). Smooth the top with a silicone spatula. Place in the refrigerator for at least 1 hour to set slightly and gain structure — it should be springy to the touch, but still creamy.

Ingredients: Chestnut paste (marron), Dark chocolate 70%, 36% cream
The best molds are silicone rings with a diameter of 7-8 cm or small cups. When placing in the fridge, cover gently with plastic wrap to prevent the dessert from absorbing odors. You can check for readiness by gently touching the surface — it should be slightly springy.

Caramelized persimmons

4

Slice the persimmons (400 g) into thin slices (about 3-4 mm) using a peeler or a mandoline. In a pan, heat 40 g of sugar over medium heat until it caramelizes to a light golden color (3-5 minutes). Add the persimmon slices in a single layer and fry for 30-40 seconds on each side until lightly caramelized — be careful not to break them; they should become shiny and slightly soft. Transfer to a plate lined with paper towels to drain.

Ingredients: Persimmon (kaki), Sugar
Use a non-stick skillet or a steel one with low sides. The persimmon pieces are delicate — do not flip them too often. If the slices break, cut them thinner (2-3 mm).

Blood Orange Sauce

5

In a small saucepan, combine blood orange juice (200 ml), grated zest (5 g), and 20 g of sugar. Heat over medium heat for 6-8 minutes until the sauce gently reduces by about 20% and thickens slightly — test with a drop on a plate: it should leave a thin trail. If you want a glossier and thicker sauce, dissolve 2 g of agar-agar in 2 tablespoons of cold water and add it to the hot juice, bringing it to a boil for 1 minute. Let it cool to room temperature.

Ingredients: Blood orange juice, Orange zest, Sugar, Agar-agar
Use a small saucepan and a silicone spoon. Do not cook for too long, as you will lose the freshness of the fruit. If you don't have blood orange, use a regular one with a bit of lemon juice for color and acidity.

French meringue (flakes)

6

Prepare thin, crispy meringue discs: in a clean, metal bowl, beat the egg whites (90 g) until they are white and frothy. Gradually add 60 g of sugar, one tablespoon at a time, beating on medium speed until the meringue becomes glossy and really stiff (test: the mixer’s beater should leave a peak that stands without drooping). On a baking sheet lined with parchment paper, spread thin "pancakes" of meringue using a spoon or piping bag — about 6 small circles with a diameter of 6-7 cm. Bake in an oven preheated to 100°C for 70-90 minutes, until they are dry and can be easily lifted off the paper. Turn off the oven and leave them to cool completely inside (preferably for a few hours or overnight).

Ingredients: Egg white, Sugar
Make sure that the bowl and whisks are absolutely clean and dry — any grease will ruin the foam. Whipping should last 5-8 minutes. If the foam is too soft, add an additional 10 g of sugar and whip for a little longer. Long drying at a low temperature gives perfect crispness.

Assembly and decoration

7

Remove the mousses from the fridge. Spread a thin layer of praline crumble (2-3 tablespoons of the prepared praline crumble) on each dessert to create a contrast of textures. Place 3-4 slices of caramelized persimmon on top. Drizzle 1-2 tablespoons of blood orange sauce decoratively — some of the sauce can also be left beside the dessert on the plate. Add 1-2 meringue petals on a separate side of the dessert for height effect. Optionally, sprinkle with a few cacao nibs (30 g) and very gently add a petal of edible gold (1 g) for elegance. Serve immediately after decoration to maintain the crunchiness of the praline and meringue.

Ingredients: Chestnut paste (marron), Blanched almonds, Hazelnuts, Persimmon (kaki), Blood orange juice, Cocoa nibs, Edible gold flakes, Sugar, Egg white
For decoration, use a pouring spoon and a pastry tweezers for precision. Arrange the elements asymmetrically — the modern style appreciates subtle irregularities. If the dessert sits for too long, the praline crumble may soften from the mousse.

Serving

8

Serve the dessert chilled (temperature 6–10°C). On the plate, you can add an extra drop of sauce and a few crumbs of praline crumble for artistic effect. One serving is one cup/mold with decoration — the dessert tastes best within 4 hours of decoration, when the meringues are still crunchy.

Sterile, cool plates will highlight the contrast of colors. For serving, use a flat plate with a diameter of 22–26 cm or a transparent bowl if you want to showcase the layers.

Fun Fact

💡

Edible chestnuts were a staple of the diet in many regions of Europe before the widespread adoption of potatoes — in sweet versions, they were used to create spreads, creams, and desserts as early as the Renaissance kitchen.

Best for

Zimowa kolacja Święta Eleganckie przyjęcie

Tips

🍽️ Serving

Serve the dessert on a cool plate, preferably in smaller portions (about 100–130 g of mousse per serving). Arrange the elements asymmetrically: the praline on one side, the sauce on the other, and slices of persimmon on the side. Serve with a small dessert spoon. If you are using edible gold, add it just before serving.

🥡 Storage

Store the mousse in the refrigerator, covered, for up to 3 days (without the meringue and caramelized slices). Store the praline and meringue flakes in an airtight container at room temperature for up to 5 days — add them to desserts just before serving to maintain their crunchiness. The sauce keeps in the refrigerator for up to 4 days; before serving, warm it slightly in the microwave (5–10 s) or leave it at room temperature.

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