Lily+ Jae have the perfect weekend pieces. To see the rest of the collection click here.
Chocolate and Chestnut Mousses
Chocolate and Chestnut Mousses
Ingredients
- 200g dark chocolate
- 200g sweetened chestnut purée*
- 5 eggs, separated
- 2 tablespoons brandy or Cognac
- 300ml thickened cream, whipped to soft peaks
Directions
- Using a swivel vegetable peeler, make chocolate curls with 25g chocolate and set aside. Chop the remaining chocolate, then melt in a heatproof bowl over a saucepan of simmering water. Remove chocolate from heat and stir in chestnut purée until smooth, then add egg yolks, one at a time, followed by brandy.
- Using an electric mixer, whisk egg whites to stiff peaks. Stir a quarter into the chocolate mixture to loosen it, then gently fold in the remainder. Divide among 6 teacups or small dishes and refrigerate for at least 4 hours or overnight to set.
- Serve mousses topped with whipped cream and sprinkled with chocolate curls.
* French chestnut purée is available in 500g cans from specialist food stores and many delicatessens. Leftover purée can be frozen.
Christian je t'aime!
For the first time Christian Louboutin will have a solo exhibition at the Museum at FIT. Sole Desire: The Shoes of Christian Louboutin ( March 13- April 19) documents his career from his work with Chanel and Yves Satin Laurent to the present day. For more information click here.
Feeling Subversive?
Subversive jewelry designer Justin Giunta has designed a line for Target, the pieces are cute and very affordable. The collection ,which ranges from $15- $60, will hit the stores March 23.
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