Recipe Tip: Chocolate and Chestnut Mousse - Falstaff

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



    1. Step 1

      Bring the chestnuts, milk, sugar and vanilla pod to the boil, stirring constantly.
    2. Step 2

      Reduce heat and simmer for 20 minutes until chestnuts are cooked soft.
    3. Step 3

      In the meantime, melt the chocolate in a bowl suspended over simmering water. Finely purée the chestnut mixture with a hand blender.
    4. Step 4

      Add the melted chocolate (and the rum if using) and purée again. Allow the mixture to cool to room temperature.
    5. Step 5

      Whip the cream until stiff and fold into the mixture. Pour the mousse into small bowls and chill for 1-2 hours.
    6. Step 6

      To serve, whip the remaining cream until stiff, divide among the bowls and sift cocoa powder over the top.