Chocolate and Chestnut Mousse

7 Reviews
83% 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 milk, partly skimmed, 2% 23 mL
1 cup chestnut purée (sweet) 260 g
1 tbsp rum [optional] 15 mL
plastic wrap
3 tbsp whipping cream 35% 45 mL
1/2 cup sour cream 125 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 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. About 1 h before serving, pour the cream into a bowl, then whip it using a whisk for just a few seconds until it starts foaming. Gently stir in the sour cream, cover and refrigerate until serving.
  3. Portion out the chocolate mousse into transparent cups, spoon some cream mixture over the mousse, then serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

230

Fat

17 g

25 %

Saturated 10.7 g
+ Trans 0 g

53 %

Cholesterol

30 mg

Sodium

20 mg

1 %

Carbohydrate

17 g

6 %

Fibre

2 g

7 %

Sugars

14 g

Net Carbs

15 g

Protein

3 g

Vitamin A

9 %

Vitamin C

1 %

Calcium

6 %

Iron

14 %
More info

Claims

This recipe is :
Source of  :
Calcium, Iron, Vitamin A, Vitamin B12, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Fats 3 ½
Other Foods 1
More info
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Reviews

7 Reviews (7 with rating only) 83% 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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