for 4 person

Porcini cream

2 dl	full cream
3 tsp	dried porcini mushrooms, finely chopped

Mousse

50 g	dark chocolate, finely chopped
½ dl	full cream
220 g	frozen chestnut puree, defrosted
½ tbsp	kirsch

Topping

1 tbsp	sugar
100 g	blue grapes, cut in half
50 g	meringue nests, coarsely chopped

How it's done

Porcini cream

Mix the cream with the porcini mushrooms, cover and chill for approx. 2 hrs. Strain the cream, set aside the mushrooms. Beat the cream until stiff.

Mousse

Place the chocolate and cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the chestnut puree and kirsch. Stir in 2 tbsp of the chocolate sauce, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the mousse into the glasses.

Topping

Mix the sugar with the reserved porcini mushrooms, caramelize in a frying pan while stirring. Top the mousse with the grapes, meringue and mushrooms. Drizzle the remainder of the chocolate sauce over the top.

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