Silky Chocolate-Chestnut Mousse with Candied Orange Julienne

• 150 g bitter dark chocolate (at least 52% cocoa)
• 200 g chestnut cream
• 20 cl very cold liquid fresh cream
• 1 packet vanilla sugar
• 1 untreated orange
• Chips of candied chestnuts
• Candied orange julienne

• Preparation time: 25 minutes
• Cooking time: 10 minutes

Difficulty: Easy

1. Break the chocolate into pieces and melt gently in a saucepan over a simmering bain-marie.
2. Remove from heat and stir in the chestnut cream until smooth and glossy.
3. Whip the very cold cream with vanilla sugar to stiff peaks.
4. Fold the whipped cream gently into the chocolate-chestnut mixture.
5. Spoon into small cups or ramekins and refrigerate for at least 2 hours.
6. Prepare the candied orange julienne: Wash and dry the orange, cut into thin strips.
7. Finish each mousse with broken candied chestnut chips and candied orange julienne.