CHESTNUT AND CHOCOLATE MOUSSE with rum, an easy spoon dessert to prepare, the perfect dessert after lunch or dinner, delicious cream with chestnuts and cream.
I still had a bag of boiled chestnuts in the kitchen and that leftover piece of dark chocolate, an open carton of cream to use, and I thought of a connoisseur-worthy spoon dessert, scented with rum.
Thus, the chestnut and chocolate mousse with rum was born, a creamy, fragrant, irresistibly delicious dessert that tastes of autumn and holidays. It’s a fast and easy recipe, perfect as a dessert after lunch or dinner, or to serve in small cups for an elegant and refined dessert during Christmas or New Year celebrations.
This mousse is perfect served in individual cups, with a dusting of bitter cocoa and some chocolate curls on top, maybe with a whole chestnut in the center for beauty. It’s a dessert that is prepared in advance — which already makes it perfect for the holidays — because you can store it in the fridge and serve it cold.
The chestnut and chocolate mousse with rum is the perfect finishing dessert for a dinner with friends or an important lunch. Creamy, fragrant, elegant, with that touch of rum that makes it irresistible. It’s one of those recipes that makes you look great without stressing in the kitchen.
Follow me in the kitchen today for chestnut and chocolate mousse with rum.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Steam cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz chestnuts (boiled or steamed)
- 5 oz 60% dark chocolate
- 0.85 cup whipping cream
- 2 tbsps powdered sugar
- 1 tbsp rum
- 1 pinch salt
- unsweetened cocoa powder
Steps
Boil or steam the chestnuts, then peel them well, removing the skin.
Put the chestnuts in a mixer with a tablespoon of milk or rum, powdered sugar, and a pinch of salt, blend until you get a smooth and homogeneous cream (if it’s too thick, add a splash of milk).
Break the chocolate and melt it in a bain-marie, then let it cool slightly.
Add the melted chocolate to the chestnut cream and mix well until you get a homogeneous mixture.
Whip the cold cream in a separate bowl and, if you like, fold it into the chocolate and chestnut cream.
Pour the cream into cups, top with the whipped cream, and a sprinkle of cocoa to achieve a two-tone effect.
You can add chocolate flakes, a piece of marron glacé, or a candied orange peel on top.
Chill in the fridge until serving.
Bon appétit
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CHESTNUT AND CHOCOLATE MOUSSE with RUM
Variations
Vegan: use plant-based whipping cream and dairy-free dark chocolate.
Extra indulgent: add 1 tablespoon of hazelnut cream to the base.
Tiramisu-style in a glass: alternate mousse and crumbled cookies (like dry ladyfingers).
If you want a bolder flavor, use 70% dark chocolate; if you want it sweeter, add a bit of honey or powdered sugar.
Rum adds character, but you can substitute it with espresso, amaretto, or chocolate liqueur for milder variations.
The chestnuts should be very soft: you can use boiled chestnuts, steamed, or even ready-made chestnut cream.
Whip the cold cream from the fridge, and gently fold it into the mixture to get a light and airy mousse.
Serve it with a dollop of whipped cream and chocolate flakes: guaranteed wow effect.
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FAQ CHESTNUT AND CHOCOLATE MOUSSE with RUM
Can I make it in advance?
Sure! It’s even better after a few hours of resting in the fridge. Make the mousse the night before and serve it cold the next day: the texture will be perfect.
Can I make it without rum?
Absolutely! Substitute it with coffee or milk for a version suitable for kids.
Can I use ready-made chestnut cream?
Yes, great shortcut! Reduce the sugar and only add the melted chocolate and cream. The result will be super creamy.
What should I serve it with?
Perfect with dry cookies, cat tongues, or simply with a spoon, with a dusting of cocoa and a caramelized chestnut on top.
