March 14, 2008

Chocolate and Chestnut Mousses

Chocolate and Chestnut Mousses


  • 200g dark chocolate
  • 200g sweetened chestnut purée*
  • 5 eggs, separated
  • 2 tablespoons brandy or Cognac
  • 300ml thickened cream, whipped to soft peaks


  1. Using a swivel vegetable peeler, make chocolate curls with 25g chocolate and set aside. Chop the remaining chocolate, then melt in a heatproof bowl over a saucepan of simmering water. Remove chocolate from heat and stir in chestnut purée until smooth, then add egg yolks, one at a time, followed by brandy.
  2. Using an electric mixer, whisk egg whites to stiff peaks. Stir a quarter into the chocolate mixture to loosen it, then gently fold in the remainder. Divide among 6 teacups or small dishes and refrigerate for at least 4 hours or overnight to set.
  3. Serve mousses topped with whipped cream and sprinkled with chocolate curls.

* French chestnut purée is available in 500g cans from specialist food stores and many delicatessens. Leftover purée can be frozen.


  1. OK, you have far to many on one plate ... I think you should send me a few of them. Just Beautiful looking! BROVO!

  2. Those look good. I like the though of a chestnut mousse!


Thanks for the comment darling.

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