Chocolate and Chestnut Mousse

3 Reviews
100% would make this recipe again

A super-easy, no-cook dessert, ideal for assertive chocolate lovers. This is a very much simplified version of the Italian winter classic "Monte Bianco".

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Ingredients

110 g unsweetened (dark) chocolate, coarsely chopped
1 1/2 tbsp soy beverage, unsweetened, fortified 23 mL
1 cup chestnut purée (sweet) 260 g
1 tbsp rum [optional] 15 mL
plastic wrap
4 tbsp unsweetened coconut milk 60 mL

Before you start

Cans of chestnut purée are available in many supermarkets and in specialty stores. Make sure you buy the vanilla-flavoured, sweetened type; the unsweetened type is used as a savoury main-dish accompaniment.

Method

  1. Heat the chocolate and soy-milk either using a microwave or in the upper part of a bain-marie. When the chocolate has melted, remove from the heat, then add the chestnut purée and the rum. Stir thoroughly to combine, then pour the mixture into a bowl. Cover with plastic wrap and refrigerate for at least 4 hours (or up to 2 days).
  2. Put a can of coconut milk in the refrigerator and let it chill for at least 4 hours.
  3. When ready to serve, scoop out the thickened coconut cream, leaving the water in the can. Put the thickened cream into a bowl, then whip it using a whisk for just a few seconds until it begins to thicken.
  4. Portion out the chocolate mousse into transparent cups, spoon the whipped cream over the mousse, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

180

Fat

12 g

18 %

Saturated 8.7 g
+ Trans 0 g

44 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

16 g

5 %

Fibre

2 g

8 %

Sugars

14 g

Net Carbs

14 g

Protein

2 g

Vitamin A

0 %

Vitamin C

1 %

Calcium

3 %

Iron

16 %
More info

Claims

This recipe is :
Good source of  :
Iron
Source of  :
Fibre, Manganese
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 2 ½
Other Foods 1
More info
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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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