Revealing our Chestnut and Chocolate mousse, the perfect dessert suited to our star ingredient of the week!

Chestnuts can easily be used in sweet, as well as savoury recipes. This Chestnut and Chocolate Mousse combines an inviting mix of flavours – a must-try recipe for the New Year.

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Chestnut Puree
400g fresh chestnuts
1 cup milk
¼ cup sugar
1 cup water
Chestnut and Chocolate Mousse
200g dark chocolate, coarsely chopped
2 eggs, at room temperature, separated
2 tbs caster sugar
200ml thickened cream
1 tsp vanilla extract
Toffee Shards
¼ cup caster sugar
2 tsp water
Whipped cream, to serve


Chestnut Puree
1. Bring a large pan of water to the boil. Carefully cut a small X shape into the side of each chestnut. Boil the chestnuts for 20 minutes. Drain and using a small paring knife remove shell and skin.
2. Place 250g of the shelled, roughly chopped chestnuts into a small saucepan along with milk, sugar and 1 cup of water and boil for 15-20 minutes, or until the chestnuts are tender and most of the liquid has evaporated. Place in a food processor, and blend until smooth. Set aside to cool. (The remaining chopped chestnuts will be used for the toffee).
3. Place the chocolate in a medium heatproof bowl and place over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Stir for 5 minutes or until the chocolate has completely melted and is smooth.
4. Remove bowl from the heat and set aside for 3 minutes to cool slightly. Add the egg yolks and stir until well combined.

Prep time: 10min Cook time: 20min