Chocolate chestnut mousse

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olive magazine

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1. Fold the melted chocolate into the chestnut purée, then fold in the rum and whipped cream. Spoon into 6 glasses and flood the top of each glass with a layer of cream. Chill until set and decorate with chocolate curls or marrons glacés.

Chestnut purée

You can buy chestnut purée, either sweetened or unsweetened, in tins in supermarkets. look for merchant gourmet

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• SueWiggins

  01 November 2007

  SueWiggins commented on this recipe

  Not impressed - when I put the alcohol in the chocolate set. It would have been better to fold the alcohol into the cream and then add to the warm chocolate. I ended up with lumpy solid mousse!!! Also are you sure the ratio is right because this was very very heavy. Have made mousses before with no problem but should have gone with my own instincts instead of following your recipe. disappointed

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• Sian

  31 December 2008

  Sian commented on this recipe

  I noted the comment, added the liquour (brandy as it happens) to the chestnut puree to thin it, then folded the cooled chocolate into the cream, and the puree into that. This worked well, was nice and light, but made 8 because it's pretty rich. Bon appetit!

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Ingredients

• 284g double cream , softly whipped, and 142ml for serving
• 200g dark chocolate , melted
• 250g sweetened chestnut purée or spread
• 3 sliced chocolate curls or marrons glacé (optional)
• 2 tbsp dark rum

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 284g double cream , softly whipped, and 142ml for serving
• 200g dark chocolate , melted
• 250g sweetened chestnut purée or spread
• 3 sliced chocolate curls or marrons glacé (optional)
• 2 tbsp dark rum

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