Cooked chestnuts and dark chocolate form the base of this creamy mousse, finished with a touch of vanilla.
Serves 4 · Prep: 25 minutes · Chill: at least 2 hours
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At a glance
Chocolate Chestnut Mousse: A Creamy Fall Dessert Without Eggs
- Prep time
- 25 min
- Total time
- 2 hr 25 min
- Yield
- 4 servings
Ingredients
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| Amount | Ingredient |
|---|---|
| 200 g | (7 oz) cooked peeled chestnuts*, plus 20 g (¾ oz) for topping |
| 100 g | (3½ oz) dark chocolate (about 70% cocoa), plus 10 g (⅓ oz) for topping |
| 100 ml | (about ⅓ cup plus 1 tbsp) milk |
| 250 ml | (about 1 cup plus 1 tbsp) cold heavy whipping cream |
| 2 tbsp | powdered sugar |
| 1 tsp | vanilla extract* |
| 1 pinch | salt |
Instructions
- Finely chop the 100 g chocolate and melt in a heatproof bowl over a pan of hot, not boiling, water. Remove and cool until lukewarm.
- Blend 200 g chestnuts with the milk, powdered sugar, vanilla extract and salt until as smooth as possible. Stir in the lukewarm chocolate thoroughly, then let the mixture cool to room temperature.
- Whip the cold cream to stiff peaks. Stir one third into the chestnut mixture, then gently fold in the rest.
- Divide among four glasses and refrigerate for at least 2 hours.
- To serve, roughly chop the remaining 20 g chestnuts and shave the remaining 10 g chocolate; sprinkle both over the mousse.
Allergens: Contains milk. Chestnuts and chocolate may contain other allergens or traces depending on the product; check labels. Keep refrigerated.
Chocolate chestnut mousse for a make-ahead dessert
Chestnuts give this chocolate mousse a smooth, substantial base and a mellow flavor that complements dark chocolate. Portioning it in glasses makes it convenient for an autumn dinner with guests: prepare and chill the mousse ahead, then add the finishing touches before serving.
How to keep the mousse light
Blend the cooked chestnuts thoroughly to avoid coarse pieces in the finished cream. Before folding in the whipped cream, let the chocolate base cool until it is no longer warm but is still pliable. Use a spatula and gentle folding movements to retain as much air as possible rather than stirring vigorously.
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