Recipe Tip: Chocolate and Chestnut Mousse - Falstaff

Top Recipe for 3 Persons by Viktoria Scharer. All ingredients and tips for getting it right. Fresh chestnuts give this wonderfully creamy mousse an autumnal touch

Ingredients

• 100 g chestnuts, peeled
• 100 ml whole milk
• 25 g granulated sugar
• 0.5 vanilla pod
• 30 g chocolate (70% is ideal)
• 1 tablespoon rum (optional)
• 120 ml whipped cream
• 50 ml whipped cream
• cocoa powder

Steps

1. Bring the chestnuts, milk, sugar and vanilla pod to the boil, stirring constantly.
2. Reduce heat and simmer for 20 minutes until chestnuts are cooked soft.
3. In the meantime, melt the chocolate in a bowl suspended over simmering water. Finely purée the chestnut mixture with a hand blender.
4. Add the melted chocolate (and the rum if using) and purée again. Allow the mixture to cool to room temperature.
5. Whip the cream until stiff and fold into the mixture. Pour the mousse into small bowls and chill for 1-2 hours.
6. To serve, whip the remaining cream until stiff, divide among the bowls and sift cocoa powder over the top.