Qualité Hérault

For the biscuit

Ingredients :
85g sugar
10g flour
2 egg whites
50g ground almonds

Whisk all the ingredients together and add 50g of warm browned butter.

Leave to rest for 15 minutes, then put into a greased floured tin and bake for 10-12 minutes in the oven at 190°C.

For the chestnut and chocolate mousse

Ingredients :
70g chestnut paste
85g dark chocolate (70%)
300g whipping cream

Melt the chocolate at 45°C and mix in the chestnut paste.
Whip the cream and fold in the chocolate and chestnut mixture cooled to 35°C

ASSEMBLY : 12 hours before serving

1. Biscuit at the bottom of round mould,
2. cover with mousse,
3. biscuit,
4. mousse,
5. smooth the top