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
- 100 gchestnuts, peeled
- 100 mlwhole milk
- 25 ggranulated sugar
- ½vanilla pod
- 30 gchocolate (70% is ideal)
- 1 tablespoonrum (optional)
- 120 mlwhipped cream
- 50 mlwhipped cream
- cocoa powder
Step 1Bring the chestnuts, milk, sugar and vanilla pod to the boil, stirring constantly.
Step 2Reduce heat and simmer for 20 minutes until chestnuts are cooked soft.
Step 3In the meantime, melt the chocolate in a bowl suspended over simmering water. Finely purée the chestnut mixture with a hand blender.
Step 4Add the melted chocolate (and the rum if using) and purée again. Allow the mixture to cool to room temperature.
Step 5Whip the cream until stiff and fold into the mixture. Pour the mousse into small bowls and chill for 1-2 hours.
Step 6To serve, whip the remaining cream until stiff, divide among the bowls and sift cocoa powder over the top.