Ingredients
Chestnut Mousse
600 g / 21 oz Chestnut Purée
50 g /1.76 oz Praline Paste
10 ea Egg yolks
300 ml Sugar syrup 30°
600 g / 21 oz Whipped cream
50 ml Amaretto liqueur
25 g / .88 oz Sheet Gelatin
50 g /1.76 oz Ground hazelnuts, lightly roasted
White Chocolate Cone
120 g / 4.2 oz Edelweiss Rondo 33%

Chocolate Decoration Pieces
100 g / 3.5 oz Accra 60%
1 ea Transfer sheet Presentation
200 g / 7 oz Chocolate Topping
200 g / 7 oz Choux paste

Preparation
Chestnut Mousse
To make syrup, boil 200 grams of sugar with 150 ml of water. Allow syrup to boil for a few minutes and take out 300 ml to use as sugar syrup 30°. Whisk egg yolks in a machine. Pour the hot syrup into the egg yolks and continue to whisk for a few minutes until fluffy. Soften the Chestnut Purée with the Praline Paste and the Amaretto. Fold the egg yolk to the Chestnut Purée, then slowly fold in the whipped cream. Add in the melted Sheet Gelatin, finally fold in the ground hazelnuts and mix well. Fill in a stainless ring mould and chill.

White Chocolate Cone
Prepare a paper cone of 20 cm high with a base of around 7cm. Fill with Edelweiss Rondo 33% to make a hollow cone.

Chocolate Decoration Pieces
Line the transfer sheet with Accra 60%, allow to set and cut into desired shapes.

Setting
Place the white chocolate cone in the center of the mousse ring, lightly coat with the chocolate topping and arrange loosely the choux hair over the cone.

Decoration
Decorate the mousse ring with chocolate topping and chocolate transfer pieces.

Specialty Ingredients
#2300-101 HERO-Swiss CHESTNUT PURÉE
#31305 FELCHLIN-Swiss PRALINE PASTE
#31125 FELCHLIN-Swiss EDELWEISS RONDO 33%
#31102 FELCHLIN-Swiss ACCRA 60%
#31312 FELCHLIN-Swiss CHOCOLATE TOPPING
#90070 Sheet Gelatin