CHESTNUT MOUSSE

November 21, 2020

There are several versions of chestnut mousse out there, and this one is the simplest, requiring only 5 ingredients to prepare it.

Autumn is coming to an end, and I wanted to share another recipe for this product that represents this season - chestnut.

Chestnuts - to obtain chestnut puree, we can cook fresh chestnuts or frozen ones. Just cook them in a little water and salt and you can add a cinnamon stick if you wish. Later on, they are mashed in a food processor or pass-vite.
Cream - since the puree obtained from the chestnut is quite thick, it is the whipped cream that will add a little more lightness to the mousse.
Brown sugar - I preferred to use brown sugar, simply because its flavor combines very well with that of chestnut, but you can substitute for white sugar or even coconut sugar.
Port wine - it's an optional ingredient, simply to flavor the mousse, but it can be substituted by vanilla or another drink to your likings like Muscatel wine, whiskey, or rum.
Chocolate - I didn't mention a specific amount of this ingredient, because I leave it up to each one of you. I used dark chocolate (70%) but alternatively, you can use milk chocolate.

Cook the chestnuts in salted water (in the shell or frozen), and if you want, add a cinnamon stick. You can also use leftover cooked chestnuts.
After cooked (peel if necessary) and mashed in puree, using a food processor or using the pass-vite.
Allow to cool and then add Port Wine, incorporating well. In a bowl, whip the cream, gradually adding sugar until whipped cream is obtained. Carefully wrap the whipped cream in the puree so that it doesn't lose too much air.
Divide the mousse into cups or glasses, and place in the refrigerator.
To make the chocolate topping, melt the chocolate in a water bath or the microwave (every 15 seconds) and add about 1 teaspoon of water or milk, dissolving well, so that after going to the cold it stays creamy.
Allow to cool slightly, and distribute the chocolate sauce in the bowls and then return to the refrigerator.
Remove from the cold about 15 to 30 minutes before serving.

Ingredients

150 gr chestnut puree
1 tablespoon of Port Wine
2 tablespoons brown sugar
200 ml of cream
50 to 100 gr of dark chocolate bar

Put the cooled chestnut puree in a bowl and mix the Port wine.
In another bowl, whip the cream with the sugar.
Gradually incorporate the cream into the puree, but without beating. Divide the mousse into bowls, and place in the refrigerator.
Melt the chocolate in a double boiler or the microwave and add 1 teaspoon of water or milk to it and mix well.
Let it cool slightly.
Divide the chocolate sauce by the bowls and return to the refrigerator. Remove from the cold 15 to 30 minutes before serving.

from my orchid kitchen