Chestnut and Chocolate Mousse: the autumn glass dessert
As autumn arrives, the craving for rich flavors intensifies. And what better combination than the sweetness of chestnuts and the intensity of chocolate?
This Chestnut and Chocolate Mousse is the answer to that craving, but if the chestnut is not well processed, the mousse can be heavy, too dense or have a grainy texture.
Let me reveal the secret to achieving a velvety and truly fluffy cream:
Smooth Puree: The base is crucial: you must sieve or blend the chestnut puree thoroughly so that it is as smooth as possible.
Air (Not Cream): For true lightness, you need to gently and gradually incorporate an airy element, like whipped cream or beaten egg whites.
This is what transforms a simple cream into a mousse, giving it volume and fluffiness.
Everything is prepared without turning on the oven, making it a perfect option for when you have little time.
This mousse will impress, proving that a glass dessert can be very simple.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 735.19 (Kcal)
- Carbohydrates 62.06 (g) of which sugars 32.80 (g)
- Proteins 8.42 (g)
- Fat 52.16 (g) of which saturated 31.07 (g)of which unsaturated 9.00 (g)
- Fibers 9.13 (g)
- Sodium 41.10 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for CHESTNUT AND CHOCOLATE MOUSSE
- 2 cups boiled chestnuts
- 1 cup mascarpone
- 3/4 cup powdered sugar
- 4 oz dark chocolate
- 3 1/2 tbsp butter
- 1 pod vanilla
- 1 shot amaretto (from Saronno)
- to taste unsweetened cocoa powder
- marron glacé (chopped)
Tools
- Kitchen Scale
- Pot
- Mixer
- Spatula
- 4 Small Glasses
Preparation of Chestnut and Chocolate Mousse
Place boiled chestnuts, mascarpone, Amaretto di Saronno, powdered sugar, and vanilla seeds in a blender cup. Blend until you obtain a smooth and homogeneous mixture. If you desire an even smoother texture, you can pass it through a sieve.
Separately, coarsely chop the dark chocolate. Melt it in the microwave or in a bain-marie, being careful not to overheat it. While it is still warm, add the butter in pieces and immediately mix with a spatula to melt it completely, achieving a shiny and homogeneous mixture.
Combine the melted chocolate with the chestnut mixture and stir vigorously with a hand whisk or spatula until completely mixed. Transfer the mousse to a piping bag and distribute it in 4 individual cups or glasses. Let it rest in the refrigerator for at least 1-2 hours, or until serving time.
At serving time, garnish each glass with a sprinkle of unsweetened cocoa powder, and if you like, some pieces of marron glacé for an extra touch of indulgence.
Notes on ingredients and possible substitutions
CHESTNUTS For the chestnuts, you can use the pre-cooked and peeled ones, sold vacuum-packed, which will save you time.
MASCARPONE For mascarpone, you can use good drained cow’s ricotta, or spreadable cheese for a lighter result.
AMARETTO If you don’t like Amaretto, you can replace it with another liquor like rum, brandy, or even a few drops of rum essence if you prefer an alcohol-free version.
Storage
The mousse keeps in the refrigerator, covered with plastic wrap, for 2-3 days. It is an excellent dessert to prepare in advance for a dinner.
Alternatives and variations
With a crunchy touch: add toasted chopped hazelnuts or dark chocolate flakes to the mousse before placing it in the cups.
Variant with milk chocolate: for a sweeter and more delicate taste, you can use milk chocolate instead of dark.
Lighter Mousse: for an even lighter version, you can replace the butter and mascarpone with Greek yogurt and 50 g of whipped cream.
Use and pairings
This mousse is the perfect end to an autumn dinner, perhaps after a hearty pasta dish. It pairs beautifully with a glass of meditative liquor such as Vin Santo, Passito, or, of course, Amaretto di Saronno.
Origins and history of the recipe
The chestnut mousse is a classic of mountain cuisine, where chestnuts are a main ingredient. Pairing with chocolate is a modern evolution, making this rustic dessert an elegant dish, perfect for any occasion. It is a recipe that celebrates the flavors of the forest and peasant traditions in a refined form.
The secret to a perfect texture
The success of this mousse depends on its velvety texture. To achieve it, ensure that the chestnut puree is as homogeneous as possible. The advice to pass it through a sieve, although requiring a bit of extra effort, will guarantee a smooth and lump-free final result. Another tip is to mix the melted chocolate and butter with the chestnut mixture while they are still warm: this facilitates incorporation and prevents lump formation.
FAQs
1. Can I use ready-made jarred chestnuts?
Yes, you can use boiled and peeled jarred chestnuts. In that case, rinse them well under water to remove the preservative taste.
2. Can I substitute the mascarpone?
Yes, you can use ricotta, which will make the mousse lighter, or dairy-free whipped cream for a lactose-free version.
3. Can I omit the liquor?
Sure. The liquor is optional and serves to add flavor. You can certainly omit it for a non-alcoholic version, or replace it with a bit of rum or vanilla essence.
