the kind of dessert that feels like wrapping yourself in a velvet blanket by the fire. It’s smooth, rich, and sophisticated, with the earthy sweetness of chestnuts beautifully balancing the deep bitterness of dark chocolate. This is a winter showstopper — festive enough for a holiday table, but easy enough for a cozy dinner for two.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Mousse
4 oz dark chocolate (70% cocoa or higher)
1 cup sweetened chestnut purée
3 large eggs, separated
3 tbsp granulated sugar
1 cup heavy cream, cold
1 tbsp unsalted butter
1 tsp pure vanilla extract
Pinch of salt
Optional: 1 tbsp dark rum or cognac (adds warmth and depth)
For Garnish (optional but recommended)
Lightly whipped cream
Shaved chocolate or cocoa nibs
Crushed roasted chestnuts or candied chestnut pieces (marrons glacés)
Prepare the Chestnut Base
1
In a medium saucepan, gently warm the chestnut purée over low heat with 1 tbsp butter until it softens and loosens (about 2 minutes).
Stir in vanilla extract (and rum or cognac, if using).
Remove from heat and set aside to cool slightly.
Melt the Chocolate
2
Place chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
Stir occasionally until smooth and fully melted — about 5 minutes .
Remove from heat and let cool slightly (you want it warm, not hot, when combining).
Make the Egg Yolks Mixture
3
In a small bowl, whisk the egg yolks with 2 tbsp of sugar until thick, pale, and slightly creamy — about 2–3 minutes .
Slowly whisk the melted chocolate into the yolk mixture.
Add the chestnut purée and mix gently until fully combined.
Whip the Egg Whites
4
In a clean mixing bowl, beat egg whites with a pinch of salt until they start to foam.
Gradually add the remaining 1 tbsp sugar and beat until stiff but glossy peaks form.
Whip the Cream
5
In a chilled bowl, beat heavy cream to soft peaks — it should hold shape but still be silky and not grainy.
Don’t overwhip — you’re looking for smooth folds, not butter.
Combine Everything Gently
6
Gently fold whipped cream into the chocolate–chestnut base in two additions using a spatula.
Once mostly incorporated, add half of the whipped egg whites and fold gently with large, sweeping motions.
Add the remaining egg whites and fold again just until no white streaks remain.
Chill and Set
7
Spoon the mousse into dessert glasses or ramekins.
Cover with plastic wrap (without touching the surface) and refrigerate for at least 2–3 hours , or overnight for a firmer set.
To Serve
8
Top each portion with a dollop of whipped cream , chocolate curls , and crushed chestnuts .
For an elegant finish, drizzle a few drops of chestnut honey or salted caramel on top.
Serve chilled, ideally after a rich meal — this dessert sings best when it’s the grand finale.
Chef’s Notes & Tips
9
Chestnut Purée Options:
Make-Ahead Friendly: 2 days ahead and kept chilled, tightly covered.
Serving Glass Tip:
Flavor Variations:
Ingredients For the Mousse
4 oz dark chocolate (70% cocoa or higher)
1 cup sweetened chestnut purée
3 large eggs, separated
3 tbsp granulated sugar
1 cup heavy cream, cold
1 tbsp unsalted butter
1 tsp pure vanilla extract
Pinch of salt
Optional: 1 tbsp dark rum or cognac (adds warmth and depth)
For Garnish (optional but recommended)
Lightly whipped cream
Shaved chocolate or cocoa nibs
Crushed roasted chestnuts or candied chestnut pieces (marrons glacés)
Directions Prepare the Chestnut Base
1
In a medium saucepan, gently warm the chestnut purée over low heat with 1 tbsp butter until it softens and loosens (about 2 minutes).
Stir in vanilla extract (and rum or cognac, if using).
Remove from heat and set aside to cool slightly.
Melt the Chocolate
2
Place chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
Stir occasionally until smooth and fully melted — about 5 minutes .
Remove from heat and let cool slightly (you want it warm, not hot, when combining).
Make the Egg Yolks Mixture
3
In a small bowl, whisk the egg yolks with 2 tbsp of sugar until thick, pale, and slightly creamy — about 2–3 minutes .
Slowly whisk the melted chocolate into the yolk mixture.
Add the chestnut purée and mix gently until fully combined.
Whip the Egg Whites
4
In a clean mixing bowl, beat egg whites with a pinch of salt until they start to foam.
Gradually add the remaining 1 tbsp sugar and beat until stiff but glossy peaks form.
Whip the Cream
5
In a chilled bowl, beat heavy cream to soft peaks — it should hold shape but still be silky and not grainy.
Don’t overwhip — you’re looking for smooth folds, not butter.
Combine Everything Gently
6
Gently fold whipped cream into the chocolate–chestnut base in two additions using a spatula.
Once mostly incorporated, add half of the whipped egg whites and fold gently with large, sweeping motions.
Add the remaining egg whites and fold again just until no white streaks remain.
Chill and Set
7
Spoon the mousse into dessert glasses or ramekins.
Cover with plastic wrap (without touching the surface) and refrigerate for at least 2–3 hours , or overnight for a firmer set.
To Serve
8
Top each portion with a dollop of whipped cream , chocolate curls , and crushed chestnuts .
For an elegant finish, drizzle a few drops of chestnut honey or salted caramel on top.
Serve chilled, ideally after a rich meal — this dessert sings best when it’s the grand finale.
Chef’s Notes & Tips
9
Chestnut Purée Options:
Make-Ahead Friendly: 2 days ahead and kept chilled, tightly covered.
Serving Glass Tip:
Flavor Variations:
Dark Chocolate & Chestnut Mousse
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