Dark chocolate and chestnut cream mousse

Ingredients for 6 glasses
150 g dark chocolate
200 g chestnut cream
1 egg white
150 ml whipping cream
Half a teaspoon icing sugar
1 small glass of brandy; replace with orange juice if preferred
1 pinch of salt
To decorate
Whipped cream
Small wafers
Pieces of marron glacé

I chop the chocolate with a knife.

I melt it in a bowl over hot water, without letting the water boil, or melt it in the microwave for a few minutes.

Once melted, I incorporate the chestnut cream and brandy.

I remove from the water bath and mix thoroughly until smooth and glossy.

I leave it to cool slightly.
I whisk the egg white with a pinch of salt.
I whip the cream with half a teaspoon of icing sugar. It may seem little, but it is just right; otherwise, it is too sweet.
I whip the cream only until glossy, not too stiff.

I add the egg white: first two spoonfuls, mixing vigorously, then the remainder and the cream, gently folding upwards from the bottom.

The mixture should be thoroughly combined.

I divide it between glasses; you can also use small glasses.
I refrigerate for at least 2 hours.

Before serving, I decorate as I wish with a little whipped cream and small wafers.