Walnut and chestnut chocolates

To make the anglaise, place the yolks in a bowl, add the sugar and cream together with a whisk. Infuse the milk, cream, coffee and a split and scraped vanilla pod for approximately 20 minutes. Pour the milk mixture onto the egg and sugar mix

Cook over a low heat until it reaches 85°C and then chill

To make the chocolate mousse, boil the sugar and glucose with the water and cook to the soft ball stage (112-116°C), when a blob of syrup dropped into water will form a very soft ball. Place the egg yolks in a bowl, pour over the syrup and whip up until light

Melt the chocolate and then add to the egg and syrup mixture. Place in the refrigerator to set

To make the Italian meringue, bring the sugar, water and glucose to the boil and skim off any scum. When the sugar has reached 110°C, start to whisk the egg whites in a food processor with a whisk attachment

Bring the sugar to a soft boil. When it reaches 121°C, remove from the heat. Turn down the mixer and slowly add the boiled sugar to the egg whites. Beat until cool, for about 15 minutes

To make the walnut caramel, heat the sugar, glucose and the water until they form a caramel consistency

Coarsely chop and add the walnuts, then place onto a silicone baking mat to cool. When it has set hard, place in a blender and break down to a coarse crumb

To make the chestnut cream, mix 125g of the Anglaise and the chestnut purée together, then add 75g of the Italian meringue and the whipped cream, then the chopped chestnuts

Pipe the chestnut cream at the back of the spoon, then the chocolate mousse at the front, then cover in walnut crumbs and serve