Chocolate chestnut mousse

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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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• Jane

  12 February 2010

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• Fiona

  13 March 2010

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• Jamie500381

  03 April 2011

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• emmiejoanna

  02 January 2012

  emmiejoanna rated and commented on this recipe

  

  I found this simple to make and really rich and delicious. I left out the rum because I don't like alcohol in my pudding. It was perhaps a little heavy for a mousse though I didn't really mind, it might have been because I made it the day before and it had been sitting in the fridge too long. It felt quite light as a spooned it into glasses so it may be lighter if you eat it sooner.

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• Sarah

  08 December 2012

  Sarah rated and commented on this recipe

  

  This was really easy to make and has a nice taste and texture. It is very rich though, so next time I will divide the mixture between 8 or 10 glasses - because the portions were too much!

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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

Ready in 10 minutes, plus chilling

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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