Ingredients

• 400 g fresh cream
• 200 g brown cream ready
• 150 g dark chocolate
• 50 g sugar
• 6 g gelatine in sheets (isinglass)
• 4 persimmons
• 9 marron glacé
• fresh mint
• rum

To prepare the brown mousse, soften the gelatine in cold water, then squeeze and melt it in 2 tablespoons of warm rum. Whip the cream, add the chestnut cream, the gelatine, mix well, then spread the mousse in 6 tins per drop, incorporating a whole marron glacé in each. Refrigerate for 4 hours. Meanwhile, prepare 6 strips of baking paper, as high as the molds and long enough to wrap them. Melt the chocolate in a bain-marie, tempering it: heat it, that is, at 40 °, then work it with a spatula, cool it to 27 ° and, again in a bain-marie, bring it back to 32 °. Spread the paper strips with a layer of tempered chocolate. To serve, blend the persimmons with 2 persimmons, peeled and pitted, together with the sugar; distribute the sauce on the plates and, over it, turn out the mousse. Surround it with the strip of chocolate detached from the paper and complete the garnish with half a crumbled marron glacé, mint and slices of persimmon.