Chocolate chestnut mousse
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Chocolate chestnut mousse - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g dark chocolate, chopped
- 3/4 tbsp. chestnut puree
- 1/4 tsp almond extract
- A pinch of salt
- 1 tbsp and 2 tbsp powdered sugar
- 2 cups heavy cream (33% fat)
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Recipes with similar ingredients: chocolate, almond extract, powdered sugar, cream, chestnut puree, nuts
Cooking the dish according to the recipe:
- Place the chocolate in a microwave-safe bowl and microwave for 2 minutes, stirring every 30 seconds, until the chocolate is melted. In a food processor, combine the chestnut puree, almond extract, salt, and 1 cup of powdered sugar until smooth. Transfer the mixture to a bowl and stir in half of the melted chocolate.
- Using a mixer, beat the cream and 2 tablespoons of powdered sugar until fluffy. Set aside 1/2 cup of the whipped cream for garnish. Fold the remaining whipped cream into the chestnut mixture, a little at a time. Refrigerate the resulting chocolate mousse for 8 hours.
- Place the mousse into bowls, garnish with whipped cream and drizzle with melted chocolate.
Instead of dark chocolate, you can use white chocolate and make white chocolate mousse.
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