I promised myself I would try and get through this whole post without mention ‘chestnuts roasting on an open fire’, but here we are in the first paragraph and I’ve already done it. Well, now that’s out of the way, let’s talk dessert!
I love that we are smack-bang in the most dessert-filled time of year. I’m sure a lot of people feel differently, but I really feel like dieting is for January, and the next month and a bit are a time for joyous indulgence. Which is why I’m sharing with you this collection of the most incredible, mouthwatering Holiday Pies, thanks to the lovely people at Foodie who sponsored this post!
Check out The Best Ever Holiday Pies!
Sometimes, though I do understand that a full on pie is a bit intimidating, and you might be after something a little quicker and easier, but no less delicious! That’s where mousse comes in.
Chestnut Chocolate Mousse, to be specific. So Christmassy, so decadent, so delicious. But my favourite thing about it, is that it’s so, so simple to make. Really, a baby could do this. I’m the world’s biggest baby and I can do it.
This recipe gets it’s lovely chestnut base from sweetened chestnut puree, which is an ingredient that I absolutely adore. It just seems so elegant and sophisticated to me. It can be a little difficult to track down, but most fancy/specialty grocery stores should have it.
The puree gives this mousse a rich, luscious texture and beautiful sweetness, but if you can’t get it this recipe is still great! In fact, you can easily leave out the chestnut, and replace it with a little peppermint extract or orange zest or whatever you like.
This recipe is completely delicious and is definitely my standby for any time I have friends or family over for dinner during the holidays!
- 4oz (100g) dark chocolate (70% cocoa)
- 4oz (100g) milk chocolate (50-60% cocoa)
- ½ cup sweetened chestnut puree or spread
- 2 eggs, separated
- pinch of salt
- 1 cup (250ml) heavy cream
- 2 tbsp sugar
- 1 tsp vanilla
- Melt both the chocolates together in a large, microwave safe bowl. I do this in 30 second bursts, stirring well in between.
- Once the chocolate is melted, add the chestnut puree and stir it in gently with a spatula. The chocolate will look a little grainy and be fairly thick at this point.
- Place the yolks in with the chocolate and stir them in. Place the whites in a separate mixing bowl with the salt and the cream, sugar and vanilla in another large bowl.
- Using electric beaters (for ease) or a whisk, beat the egg whites to stiff peaks and then beat the cream to medium peaks. Do the whites first, as any fat on the beaters from the cream would cause the whites to deflate.
- Take half the cream and stir it into the chocolate mixture fairly vigorously, just to loosen up the mixture. Add the remaining cream and then fold that gently into the mixture, until it's only mostly incorporated. Finally, add all the egg whites and continue folding until everything is incorporated, with no streaks of cream or egg white.
- Decant the mousse mixture into 4 or 6 small glasses (4 is a very generous serve) and then place in the fridge to chill for at least 2 hours or overnight. Serve with extra whipped cream, just for fun.