Ingredients (for 4 persons):

• 30 g white chocolate coating
• 1 egg
• 1 egg yolk
• 50 g sugar
• 1 pack vanilla sugar (5 g)
• 2 sheets gelatine
• 2 tbsp. rum
• 200 g chestnut puree
• 200 ml whipped cream

Preparation:

Soften the leaves of gelatine in plenty of cold water. Finely cut the chocolate and melt in a steel or glass bowl over a bath of hot water while stirring constantly with a spoon.

Beat the egg, the egg yolk, sugar and vanilla sugar in a bowl over a bath of hot water until blended, then stir until the mixture has cooled.

Allow the gelatine to melt in bath of hot water together with the rum. Mix in the melted chocolate and the melted gelatine with the egg mixture and blend until a smooth cream has been formed.

Now blend in the chestnut puree. At the end carefully blend in the whipped cream. Place the mousse in a suitable dish, cover and allow to cool for 2 hours in the refrigerator.